Ingredients: old pigeon 1 piece, gastrodia tuber 50g, dictyophora indusiata 6, iron stick yam 1 small root, auricularia auricula 1 small stick, yellow rice wine 1 spoon 15ml, appropriate amount of salt and 2000ml of clear water.
1, Gastrodia elata should be washed once a day, and then cut into slightly thicker pieces for later use. After removing the bamboo roots from the roots, soak them in warm salt water for 20 minutes for cleaning.
2. After soaking the auricularia auricula, remove the roots and wash them. Peel iron bars and yam, rinse and use.
3. Wash the old pigeon, boil it in cold water, pour out the water in the pot, rinse the pigeon with cold water, put it in the pot, inject 2000ml water to boil it, add a spoonful of yellow wine 15ml to boil it, and skim the floating powder.
4. After stewing for half an hour, add gastrodia elata slices to continue stewing. After almost three hours, add yam segments. After stewing for another half an hour, add a little salt to taste.
5. Put the stewed pigeons in a bowl so that the delicious stewed pigeons can be started.