Tools/ingredients: 1 pigeon (old pigeon), half a yam, 4 slices of ginger, half a onion, 4 red dates, 2 tablespoons of medlar, cooking wine and salt.

1. It is best to buy old pigeons for soup pigeons. The longer the pot is cooked, the more delicious the soup will be. Old pigeons are not as tender as meat pigeons. They are only suitable for tonics, pregnant women and babies. Let the stall owner deal with the pigeons directly and wash them with water at home.

2. Soak the washed pigeons in clear water for half an hour, then put them in a cold water pot, and add two slices of ginger and a spoonful of cooking wine. After the water is boiled, simmer for five minutes, remove the cold water and rinse it for later use.

3. Put the drowned pigeon into the casserole, and then put two pieces of ginger, onion and red dates. After the fire boils, simmer for 2 hours. Because you want to put yam, you can start adding more water.

4. After the pigeon soup is stewed, handle the yam. Peel the hob block and cut it into pieces, then soak it in clear water for later use. After the pigeon soup is simmered for two hours, put it into the casserole.

5, red dates can be put into the casserole at first, because medlar is easy to cook, and can be put into the pot with yam.

6, add yam and medlar, then change the fire to boil, add 2 spoonfuls of salt (finally taste the salty taste yourself). Change it to a low fire and stew it for about half an hour, then you can fill the bowl and drink it, so your eyebrows will disappear.