1. After the pigeons are slaughtered, they are removed and cut into small pieces.
2. Pour edible oil into the pot and heat until 80% hot.
3. Stir the diced pigeon meat in a frying pan until it is slightly yellow and fragrant.
4. Add water to soak the pigeons and boil on high heat.
5. Wait for the pigeon soup to boil in the pot.
6. Pour the washed rice into a pot and boil it with the pigeons.
7. When the soup with rice is added to the pot and boil again, add ginger slices.
8. Bring to a simmer and simmer until it becomes a viscous porridge. Add salt, chicken powder, pepper, sprinkle with chopped green onion, and serve.
