Pigeon (old pigeon) 1

Half root of Chinese yam

4 slices of ginger

Half an onion

4 red dates

A handful of medlar

2 tablespoons cooking wine

Salt and salt content

way

Let the stall owner deal with the pigeons directly and wash them with water at home.

Put the washed pigeons in clean water, and add two slices of ginger and a spoonful of cooking wine. After the water boils, simmer for five minutes, remove and rinse.

Put the fished pigeons into a casserole, and then add two slices of ginger, onion and red dates. After the fire boils, simmer for 2 hours. Because you want to put yam, you can start adding more water.

After the pigeon soup is stewed, handle the yam. Peel the hob block and cut it into pieces, then soak it in clear water for later use. After the pigeon soup is simmered for two hours, put it into the casserole.

Jujube can be put into the casserole at first, and wolfberry can be put into the pot with yam because it is easy to cook.

Add yam and medlar, then boil, add 2 spoonfuls of salt (finally taste the salty taste yourself). Change it to low heat and cook for about half an hour, then you can put it in a bowl and drink it. Your eyebrows are falling off!