1. First, prepare half a pheasant, rinse it and chop it into small pieces. Chop it and put it in clear water to soak the bleeding water.

2. Peel the yam and cut it into hob blocks.

3。 Soak a handful of red dates and several medlars together; Cut some ginger slices and onions for later use.

4. Put the chicken pieces into the cold water in the pot, pour the cooking wine to taste, cook for about 2 minutes, remove the chicken pieces, and wash the blood foam on them with clear water.

5, the pot is hot, add vegetable oil, add onion and ginger slices and stir fry to give a fragrance. Then add the chicken pieces, stir-fry for about 3 minutes on medium heat, stir-fry the chicken pieces until they change color slightly, and then take out the pot.

6. Boil the chicken first, then simmer for 40 minutes, so that the nutrition in the chicken pieces can be integrated into the soup.

7.40 minutes later, pour the yam, red dates and medlar into the casserole, boil the soup again, turn to low heat and continue stewing for 5 minutes, so that the yam can absorb the umami flavor of the chicken soup.

8. Finally, add the right amount of chicken essence and pepper, melt the seasoning first, and then pour it into the pot. Chicken essence can enhance the taste of soup again. If you want to drink the original, just add a little salt. A pot of delicious chicken soup can be served.