How to stew pigeon soup without high heat:

Ingredients:

One squab, 80 grams of yam, 5 red dates, 10 grams of wolfberry,

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Seasoning: appropriate amount of ginger, water and cooking wine

1. Clean the pigeons, drain the water and set aside

2. Clean the old ginger and cut it into slices for later use; Cut the yam into large pieces and set aside

3. Put the pigeon in a large bowl, add wolfberry, red dates, ginger slices, yam, and cooking wine

4. Add an appropriate amount of water

5. Steam over high heat for 1 hour, or pressure cooker for 20 minutes