1. The pigeon asks the master to help clean it up and chop it into pieces.
2. Wash the pot under cold water.
3. Boil.
4. Take out the pigeon meat and set aside.
5. Prepare ginseng.
6. Get ready Huo Hu.
7. Boil water in a casserole, add pigeon meat, and wash the Yang to participate in Huo Hu; boil on high heat and turn to low heat.
8. Cook for more than 2 hours and add salt to taste when eating.
Tips:When boiling the soup, be sure to add enough water at one time. For 2 pigeons, I add about 2500ml of water.
