1. Bring the water to a boil, put the pigeons in the blanching water, and pass the cold river for later use.
2. Knead the oysters with cooking wine and cornstarch lightly for a while, rinse with water and drain the water for later use.
3. Wash the Cordyceps flower and soak it well for later use (the water of the Cordyceps flower is retained).
4. Soak the ginkgo in warm water to remove the underwear and core, slice the ginger, and soak the wolfberry for use.
5. Put the pigeon, cordyceps flower, and ginger slices into a saucepan, pour the water of the cordyceps flower, add an appropriate amount of water, cover the pot and bring it to a boil, reduce the heat to simmer for 1 hour.
6. Then add the ginkgo and cook for 20 minutes.
7. Put in the oysters and cook for 3 minutes, add salt.
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