Ingredients: a pigeon, 300g yam, 8 shiitake mushrooms, a number of red dates, a handful of medlar, a piece of ginger, an appropriate amount of shallots, an appropriate amount of fine wine and an appropriate amount of salt.

1, prepare raw materials;

2. Wash the pigeons and blanch them for later use;

3. Cut the yam into hob blocks;

4. Add enough boiling water to the pot, add pigeons, yam, mushrooms, red dates, ginger and onions, and simmer for about two hours;

5. Add a proper amount of salt and a little carved wine according to your own taste;

Yam crucian carp soup:

Ingredients: two crucian carp, 300g yam, 300g tofu, proper amount of fine wine, a handful of shallots, a piece of ginger, proper amount of salt, proper amount of lard, a little white pepper and a handful of medlar.

1, prepare raw materials;

2. Wash the crucian carp and remove fishy tendons;

3, squid with onion ginger, carved wine, marinated for a while;

4. Cut yam into hob pieces, cut tofu into pieces, and soak in boiling water for later use;

5, crucian carp with kitchen paper towels to absorb excess water;

6. Add a proper amount of lard to the pot and fry the crucian carp;

7. Fry until golden on both sides;

8. Add appropriate amount of boiled water, yam, tofu, ginger slices and onion knots, and boil over high fire;

9. Cook until the soup is thick and white, and add medlar, white pepper and salt.

Runfei Guihua Yam Decoction:

Ingredients: 300 grams of yam, one Sydney, one lotus root, six jujubes, appropriate amount of osmanthus, one handful of Lycium barbarum and appropriate amount of honey.

1, prepare raw materials;

2, Sydney peeled and cut into pieces;

3. Cut the lotus root into sections;

4. Cut the yam into hob blocks;

5. Put all the ingredients except osmanthus into the casserole, add appropriate amount of water and cook the soup for about two hours;

6. Add appropriate amount of osmanthus and honey when turning off the fire.