How to make a braised pigeon?

1. Prepare the materials.

2. Wash and drain the squab for later use.

3. Put star anise, cinnamon and fragrant leaves into the pot, add appropriate amount of water and cook for about 1 hour.

4. Add cooking wine.

5. Add soy sauce, sugar and salt to make brine.

6. After the salt water is boiled, add the squab.

7. Cover the pot and cook for 20 minutes. Turn off the fire and continue to simmer for 20 minutes.

8. Serve, fragrant, thin skin and tender meat. I will eat it this winter.

9. Only eating is sweeter.