Ingredients: pigeon (3), whole pepper (a little), anise, fennel (a little each), cinnamon (less) < BR>, yellow wine (a little), soy sauce (165g), sugar (a little) and sesame oil (a little).

Features:

Production method: cut the pigeon open, remove the viscera and claws, soak it in boiling water, pour off the water, replace it with a proper amount of clear soup, and add

Zanthoxylum bungeanum, fennel, cinnamon (the above spices are wrapped in white cloth first), soy sauce, wine, sugar and warm water.

Stew the pigeons, collect the soup, take them out, rub them with sesame oil, tear them into pieces and put them on a plate.