1, pigeons washed for use.
2. Add cold water to the pot, blanch the pigeons and let them cool for later use.
3, add boiling water to the casserole, add onions, ginger, astragalus, cooking wine, and then add blanched pigeons.
4, cover the fire and boil the young man to stew.
5, fungus soaked and washed, yam peeled and cut into pieces and soaked in water for use.
6. Stew pigeon soup until 1 hour, then add yam and continue stewing for 20 minutes.
7. Add auricularia auricula and continue to stew for 10 minute.
8. Stew the pigeon soup and pick out the onion and ginger.
9. Add salt and season with chicken essence.
10, and finally add a little white pepper.
1 1, and the final product is as shown in the figure.