The common practice of stewed pigeon soup is as follows:

Process: pour boiling water, add a little cooking wine to the water, put pigeons in, remove blood and foam, and take them out for later use; Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours; 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes; Peel and cut the yam, and simmer for 20 minutes.