Ingredients: squab 1-2, yam 200g, ginger, medlar, salt.

Exercise:

1. Pigeons are unhaired, cleaned, eviscerated and fished out after flying water; Slice ginger, wash and drain Lycium barbarum for later use; Peel the yam and cut it into diamond-shaped pieces;

2. Take a casserole, pour a proper amount of water, add pigeon meat, and boil it over high fire; Add yam, ginger and medlar, and simmer until the pigeon meat is 60% rotten;

3. Add salt and stew until the pigeon meat is cooked and rotten.

Method 2

Pigeon soup: material: 1 pigeon, 2 red dates, yam, coix seed, lotus seed, Tang Sheng, citric acid season. A little practice: first take out the contents of the pigeon's stomach, then wash it, and turn your feet. Then, put all the red dates, yam, coix seed, lotus seeds, Tang Sheng and citric acid into the stomach, then put them into a casserole and put some water to boil. After boiling, simmer for two hours, and you can eat pigeon soup. Ingredients: 65438+ 0 pigeon, 2-3 mushrooms, 3 auricularia, half yam, 5-8 red dates, a little medlar, and Jiang Mo onion. Cooking wine method: 1, pour boiling water, add a little cooking wine to the water, add pigeons, and remove blood and foam. 2. Add water to the casserole and heat it until it boils. Add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours; 3. 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes; 4. Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.

Warm reminder:

Stewed pigeon with yam is a kind of yam that enriches blood and benefits qi, also called yam. Traditional Chinese medicine believes that it can replenish qi, strengthen spleen and nourish stomach, and can be used in blood-enriching foods and drugs to enhance the effect of blood-enriching. Why do you want to stew pigeon soup with yam?