Of course. Young pigeons soaked in fresh yam and milk: 400g fresh yam, 500ml milk, 2 young pigeons and 3 slices of ginger. Cooking: fresh yam peeled and sliced; Pigeons are slaughtered, washed and cut into pieces. Add 750 ml of water (about 3 bowls) and ginger to the wok, bring the squab to a boil, and simmer until it is just cooked. Add milk for a while, then add salt. Suitable for 3~4 people. Efficacy: Pigeons strengthen the spleen and nourish the stomach, benefit qi and maintain beauty, and have been people's favorite food since ancient times. As early as the Western Zhou Dynasty, they were put into soup-"there are six animals and six birds in the bubble", including geese, quails, pheasants, doves and pigeons. Pigeon meat is rich in nutrition and has high medicinal value. It is a famous tonic. As the saying goes, "one pigeon is not as good as three chickens." Because of its soft bones, tender meat, less fat and no peculiar smell, it is especially suitable for spring health preservation. Because spring is not suitable for greasy food, fresh yam and milk are used to soak the spleen and stomach, which makes this soup clear and delicious, suitable for men, women and children, especially women.