– Clean the pigeon and chop. Marinate it with chopped onion, pepper, sugar, seasoning powder, salt, cooking oil, and fish sauce for 15 minutes.
– Wash mushrooms, lotus seeds, lotus root. Cut to taste.
– Saute shallot, add marinated pigeon to stir-fry until firm.
– Pour water into the pigeon, stew for about 15 minutes, continue to add the lotus root to stew for 10 minutes, then add lotus seeds and shiitake mushrooms to stew for another 15 minutes.
– Check if the pigeons are cooked, season to taste. Turn off the heat, scoop out into a bowl and sprinkle with cilantro and pepper.