1, clean the pigeons and chop them into small pieces.
2. Add a proper amount of water to the saucepan, add pigeons and ginger slices, and bring to a boil.
3. After boiling, skim the foam with a spoon, cover it and stew until it is 8 mature.
4. Stew the pigeon soup until it is 8% mature, then add the medlar and continue stewing until the pigeon is soft and rotten.
5. When stewing pigeons, clean the yam, cut it into small pieces and put it in the pot.
6. Add the right amount of salt in turn and stew until the yam is soft and rotten.