Practice:

1. Wash pigeons, put them in boiling water, add some cooking wine, remove blood, take them out and wash them.

2. Add ginger slices, onion segments, medlar and red dates and simmer for 1.5 hours.

3. Peel Chinese yam, cut into sticks and knives, soak black fungus, boil quail eggs like boiled eggs, and peel them.

4. Stab it with chopsticks. When it is crisp, add quail eggs and black fungus.

5, simmer for 2 minutes, add yam, stew until yam is crisp, and season with salt and chicken essence.

Tips:

1. Buy a slightly older pigeon for stew, and ask the pigeon seller to pick it for you when you buy it.

2. Don't put too much red dates and medlar, just a moderate amount, otherwise it will become sweet soup.