2. Wash gastrodia elata and soak for a whole day.
3. After soaking, put gastrodia elata into a steamer for steaming 1 hour. If it is too hard, steam it for a while.
4. Take out the pigeon viscera, wash it and chop it into small pieces for later use.
5. Steamed gastrodia elata and cut into pieces for later use.
6. Then pour an appropriate amount of water into the pot, add 3 slices of ginger, boil it over high fire, then blanch it and take it out for later use.
7. 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.
8. When stewing young pigeons, wash the medlar for later use.
9. When the pigeon stew is soft and rotten, you can put it in.
10, then add some edible salt and stew for 5 minutes on medium heat.