1. Wash the pigeons, blanch them with boiling water, wash them in cold water, and set aside.
2. The soup pot is filled with water, I used a pigeon, so the water is about half a pot. Then add the ginger, cook it, add the blanched pigeon, turn the heat to a boil. Put in a low heat, add ginseng and cordyceps, and simmer for 1 hour.
3. Get up!
Tips:1. The pigeon is small and easy to cook, so don't stew it for too long.
2. Ginseng, Cordyceps and wolfberry are added according to personal taste and preference, without special requirements.
