Rose-flavored stewed pigeons

The invention relates to rose-flavored stewed pigeons. The rose-flavored stewed pigeons are characterized by being prepared from the raw material ingredients: 3 eviscerated young pigeons, 105g of red yeast rice, 70g of salt, 80g of soft sugar, 30g of spring onions, 20g of ginger, 6g of fructus foeniculi, 4g of clove lilac, 6g of cassia barks, 25g of yellow wine, 5g of sesame oil, 3g of spice leaves and 2,000g of old brine, wherein the eviscerated young pigeons are prepared from 3 live pigeons which are slaughtered, and the weight of the 3 eviscerated young pigeons is about 1,800g. A method for producing the rose-flavored stewed pigeons comprises the steps: 1. a proper volume of clean water is put into a pot and is subjected to boiling, the dressed pigeons are scalded in the boiling water, skimming is carried out, off odors are removed, and calves of the pigeons are cut; 2. a proper volume of clean water is put into a pot, the old brine, the yellow wine, the soft sugar, spring onion segments and ginger slices