1. The pigeon asks the master to help clean it up and chop it into pieces
2. Wash, pot under cold water, boil
3. Take out the pigeon meat and set aside
4. Prepare ginseng
5. Get ready for Huo Hu (Dendrobium Huoshan)
6. Boil water in a casserole, add the pigeon meat, and wash the Dendrobium Huoshan. Bring to a boil again on a high fire. Turn to a low heat and cook for more than 2 hours.
7. Just add salt to taste when you eat
Tips:When boiling the soup, be sure to add enough water at one time. For 2 pigeons, I add about 2500 ml of water.
