1. One pigeon, clean it up,
2. Put cold water into the pot,
3. Add green onion, ginger, cooking wine, and diced meat to boil,
4. Remove the floating foam and wash it for later use.
5. In a separate pot, put dangshen, angelica, red dates, ginger slices, and diced meat,
6. Pour in enough water and bring to a boil on high heat,
7. Simmer on low heat for an hour,
8. Season with salt and pepper,
9. Sprinkle chopped green onion out of the pot.
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