Ingredients: pigeon 1 bird, codonopsis pilosula 10g, gastrodia elata 7g, 6 red dates, Lycium barbarum 1 teaspoon, appropriate amount of cooking wine, 5 slices of ginger, and appropriate amount of salt.

Steps:

1, the ingredients are weighed and prepared, and gastrodia elata is soaked in clear water in advance.

2. Clean pigeons, divide them into two halves, slice gastrodia elata and cut codonopsis pilosula.

3. Add water to the soup pot and add pigeons and ginger slices.

4. Add cooking wine.

5. Remove the floating foam in time after the fire is opened and boiled.

6. Put red dates, gastrodia elata and codonopsis pilosula into the soup pot.

7, open the slow stew, cover stew 1 hour or so.

8. Observe that the pigeon meat has been stewed to the soft and rotten degree you want, then add medlar, cook for about 5 minutes, and add salt to taste.

9. You can eat.