Ingredients: one pigeon, 3g yam, 8 dried mushrooms, several red dates, a handful of Lycium barbarum, a piece of ginger, appropriate amount of shallots, appropriate amount of carved wine and salt

1. Prepare raw materials;

2. Clean the pigeons and blanch them for later use;

3. Cut the yam into hob blocks;

4. Add enough boiling water to the pot, add pigeons, yam, mushrooms, red dates, ginger and scallions, and simmer for about two hours;

5. Add a proper amount of salt and a little carved wine according to your own taste;

Chinese yam crucian carp soup:

Ingredients: two crucian carp, 3g Chinese yam, 3g tofu, appropriate amount of carved wine, a handful of shallots, a piece of ginger, appropriate amount of salt, appropriate amount of lard, a little white pepper, and a handful of medlar

1. Prepare raw materials;

2. Clean crucian carp and remove fishy tendons;

3. Marinate the crucian carp with onion ginger and carved wine for a while;

4. Cut the yam into hob pieces, and cut the tofu into pieces and soak it in boiling water for later use;

5. The crucian carp absorbs excess water with kitchen paper towels;

6. Add a proper amount of lard into the pot and fry the crucian carp;

7. Fry until golden on both sides;

8. Add appropriate amount of boiled water, yam, tofu, ginger slices and scallions, and cook over high fire;

9. Cook until the soup is thick and white, and add Lycium barbarum, white pepper and salt.

Runfei Guihua yam soup:

Ingredients: 3g of yam, one Sydney, one lotus root, 6 jujubes, appropriate amount of osmanthus, a handful of Lycium barbarum and appropriate amount of honey

1. Prepare raw materials;

2. Peel Sydney and cut it into pieces;

3. Slice the lotus root;

4. Cut the yam into hob blocks;

5. Put all the ingredients except osmanthus into a casserole, add appropriate amount of water and cook the soup for about two hours;

6. add appropriate amount of osmanthus fragrans and honey when turning off the fire.