1, slaughter pigeons, remove clean internal organs, peel and cut Chinese yam into pieces, slice ginger, and then wash Dangshen and red dates for later use.

2. Pour a proper amount of water into the pot, add a little cooking wine and ginger, put the pigeons in when the water boils, and cook until the pigeons have no blood.

3. Take out the prepared saucepan, pour a proper amount of water into it, then put pigeons, ginger, yam, red dates, codonopsis pilosula and longan into the saucepan, and simmer for about 2 hours.

4. Finally, add medlar and a little salt to taste, stir well, and cook for 5-6 minutes on low heat.