1. Pour boiling water, add a little cooking wine to the water, add pigeons, remove blood and foam, and take them out for later use;

2. Add water to the casserole and heat it until it boils. Add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours;

3. 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes;

4. Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.