The raw materials are a pigeon, a section of Chinese yam, 2-3 black fungus and 6-7 quail eggs. Seasonings include ginger slices, green onions, cooking wine and red dates, and a little medlar. Wash pigeons, put them in boiling water, add some cooking wine, remove blood, and take them out and wash them; Add ginger slices, shallots, Lycium barbarum and red dates and stew for1.5h; Peel yam, cut into hob pieces, soak in black fungus, cook quail eggs, and shell; Poke it with chopsticks, then add quail eggs and black fungus when the pigeon meat is rotten; Stew for 20 minutes on low heat, add yam, stew until yam is crisp and rotten, and season with salt and chicken essence. Buy older pigeons stewed in soup; Appropriate amount of red dates and medlar; Accessories can be added or subtracted according to your own preferences, and mushrooms can also be added; The special medicine bag for stewed pigeon soup sold in the supermarket, it is best to use it several times in a pack, otherwise the medicine taste is too strong.