Ingredients: a pigeon, a piece of fresh ginger, 20 Chinese wolfberry, a little cooking wine and a little salt.

Steps:

1, a young pigeon, clean. As shown in the figure below.

2. Cut fresh ginger into large pieces and wash it. As shown in the figure below.

3. Put the squab into the boiling water pot, pour a little cooking wine and cook for two minutes to remove the bloody smell. As shown in the figure below.

4. Put the squab in a big bowl. When the hot water has not passed the pigeons, add ginger and medlar. As shown in the figure below.

5. Pour in a little cooking wine and mix well. As shown in the figure below.

6, into the steamer, turn to medium fire after the fire, steam 1.5 hours -2 hours. As shown in the figure below.

7. Add a little salt according to the taste after cooking. As shown in the figure below.