Pigeon belly pigeon

I'm sorry. I couldn't get a detailed picture because of the phone. Here is a written introduction: wash the belly of the pig and the pigeon, wash the water, and then, after about five minutes, put four tacks inside the stomach of two pigeons, "If you don't like the smell of the tummy, don't put the tummy in it." When it's finished, the pig's belly will be tied to the intestines. After completion, the pot is watered, and the water is flooded by about two cents above the belly of the pig (the water level may be based on personal preference), with salt and taste. Under the conditions permitted, charcoal fires are used to cook. I've been cooking with a little coal fire for about three hours

Prepare food scissors, cut a pig's belly, and a pigeon's meat cut, depending on the individual's preferences or habits。

The finished product。