1. materials: old pigeon 1 bird, Chinese wolfberry 5g, red dates 10g, adenophora adenophora 5g, angelica dahurica 5g, codonopsis pilosula 5g, coix seed 10g, three cordyceps sinensis, and 5ml of cooking wine.

2. Clean the pigeons and cut them in half for later use;

3. Cook pigeons in a cold pot. Remove the blood foam, scoop it up and put it aside.

4. Put pigeons in a casserole, add boiling water to drown the meat, and add Lycium barbarum, jujube, Adenophora adenophora, Radix Angelicae Dahuricae, Radix Codonopsis, Coicis Semen and cooking wine;

5. Bring to a boil with high fire, and then cook with medium fire for more than 3 hours.

6. Put pigeon soup into a bowl, and then add Cordyceps.