Ingredients: squab 1, yam 300g, medlar 15g, salt, 2 slices of ginger and water. Chop the pigeons. Add water to the pot, add pigeons and ginger slices, and bring to a boil. After boiling, skim off the foam with a spoon, cover and stew until 8% cooked. Add Lycium barbarum and continue to stew until the pigeons are soft and rotten. Wash and cut the yam into pieces and put it in the pot. Add some salt and stew until the yam is soft and rotten.

Ingredients: squab 1, yam 300g, medlar 15g, salt, 2 slices of ginger and water.

1. Clean pigeons and cut them into small pieces.

2. Add a proper amount of water to the saucepan, add pigeons and ginger slices, and bring to a boil.

3. After boiling, skim off the foam with a spoon, cover and stew until it is 80% cooked.

4. Stew the pigeon soup until it is 80% mature, then add medlar and continue stewing until the pigeon is soft and rotten.

5. When stewing young pigeons, wash the yam, cut it into small pieces and put it in the pot.

6. Add appropriate amount of salt in turn and stew until the yam is soft and rotten.