1. Wash the pigeons, remove their hair, and cut them into six chunks
2. The accessories are ready, please ignore the random potatoes
3. The pigeons are blanched in cold water, add cooking wine and 5 slices of ginger. I forgot to take the picture; the hot water in the boiling pot on the side is boiling, add another 5 slices of ginger, the pigeons after blanching are put into stew for half an hour; after half an hour, add the white Mushrooms, goji berries and red dates are simmered for another half an hour. Use chopsticks to test the tenderness of the pigeon meat.
4. After the meat is tender, add chopped green onion and salt, and cook for another 5 minutes. The aroma is overflowing.
