Braised Old Pigeon with Five Fingered Peaches

1. Wash and set aside five finger peaches.

2. Clean the old pigeon and cut it into pieces with bone scissors.

3. Wash and set aside pork ribs.

4. Put pigeons, pork ribs with ginger slices, and blanch cooking wine in cold water.

5. Rinse the blanched meat thoroughly and place it in an electric pressure cooker.

6. Put in five finger peaches and add an appropriate amount of hot water.

7. Turn on the power and press the tendon button to cook for half an hour (let the old pigeon cook for a little longer).

8. When the time is up, switch to the insulation button.

9. Add an appropriate amount of salt to season.

10. Finished product drawings.

11. Finished product drawings.