Practice:
1. First, cut the native chicken into pieces, slice the ginger, cut the onion, cut the yam hob into pieces, and soak in clear water to prevent blackening.
2. Pour clear water into the pot, add ginger slices and chicken nuggets, pour in proper amount of cooking wine and blanch. After the blood is boiled out, scoop the chicken nuggets into cold water and wash them.
3. Pour water into the pot, add ginger slices and onion segments, add chicken pieces, add appropriate amount of carved wine, boil over high fire, and simmer for 30 minutes.
4, then add yam, continue to stew for 20 minutes, add medlar, add half a spoonful of salt to taste, and finally simmer for 5 minutes, and you're done!