Pigeons and pigtails are cut into pieces. Spare after use.
Use a casserole to burn enough water (do not add water in the middle of the soup, so put it in the first place). After boiling, put the ginger and the pigeon meat and bones of step one. Pour vinegar. After the fire is boiled, it will be simmered for 1 hour.
After 1 hour, the ginkgo and dried tangerine peel were placed. Stew for another hour and a half. Let the flames be seasoned with salt.
The vinegar is used to make the calcium of the bones more released.