Material: 1 old pigeon, 200g fresh yam.

Accessories: 2 red dates, 3 slices of ginger, 8 grams of Polygonatum odoratum, 80 grams of Codonopsis pilosula 10, 80 grams of Pleurotus eryngii, appropriate amount of salt, appropriate amount of cooking wine and 2 candied dates.

1, Polygonatum odoratum and Codonopsis pilosula are slightly soaked in advance. Peel the yam, cut into pieces, and wash. Wash Pleurotus eryngii for later use.

2, pigeons remove internal organs, wash and cut into pieces.

3. Pour water into the pot, put ginger slices and cooking wine, put pigeon slices to remove blood, pick them up and rinse them with water.

4. Put the red dates, pigeon meat, codonopsis pilosula and Polygonatum odoratum into the casserole, and pour a proper amount of water. Turn the fire on and turn it down.

5. After stewing for 30 minutes, add Pleurotus ostreatus and Rhizoma Dioscoreae, turn to high heat, turn to low heat after boiling, and continue stewing for 30 minutes. Season with salt before turning off the fire.