1. We washed gastrodia elata and soaked it all day. .2. After soaking, put gastrodia elata into a steamer and steam 1 hour. If it is too hard, steam it for a while. 3. Take out the pigeon viscera, wash it and chop it into small pieces for later use. .4. Steamed Gastrodia elata and cut into pieces for later use. 5. Then pour an appropriate amount of water into the pot, add 3 slices of ginger, boil over high fire, then blanch the water and take it out for later use. 6. Then pour an appropriate amount of water into the saucepan, add pigeons, add ginger slices and gastrodia elata, boil over high fire, and then simmer over medium heat. 7. Wash the Lycium barbarum when stewing pigeons. . 8. You can stew the pigeon meat until it is soft and rotten, and then put the medlar in it. .9, then add some edible salt and stew for 5 minutes on medium heat. .