Ingredients (pigeon, pork tripe, Lycium barbarum, ginger, Ganoderma lucidum, Angelica sinensis, ginseng beard, yam and jujube)

After killing pigeons, remove the buttocks, clean Ganoderma lucidum and slice ginger for later use. After the pork belly is cooked, the yam is washed and sliced. Take a casserole, add pigeons, onion ginger, a little angelica, ginseng beard, red dates and medlar, add appropriate amount of water, boil until the water boils, skim off the floating foam on the surface, and when the pigeon soup is cooked to 90%, pour in the prepared pork belly and yam, and then pour in appropriate amount.