Yam pigeon soup. Slaughter pigeons and clean them. Only put them in boiling water, add some cooking wine, remove the blood stains from the pigeons, and then take them out to drain. Then add ginger slices, scallion, medlar and red dates to the clear water, add pigeons, and simmer for one and a half hours.

Peel and cut the yam into small pieces, then soak the fungus in water, cook the quail eggs, peel them, and poke the pigeons with chopsticks. If you can poke it, add quail eggs and fungus, cook for half an hour with slow fire, and finally add yam and stew until the yam is crisp.

It should be noted that don't put too much red dates and medlar, otherwise the taste of pigeon soup may become sweet. Pigeons need to choose older ones when choosing, and the stewed soup will be more delicious. The added auxiliary materials can be changed according to your own hobbies.