1. Ingredients: pigeon, maple bucket, day lily, yam
2. Wash the maple bucket, day lily, and yam and put it in the stewing pot, then put a piece of ginger
3. Put water in the small casserole, wash the pigeons, cut into small pieces and boil in the casserole to remove the blood foam
4. Put the blanched pigeons in the stewing pot
5. Filter the water for blanching pigeons into a saucepan with a spoon
6. Stew the pot and pour the cooking wine
7. Put the lid on the stewing pot and add water to the stew pot
8. Put the lid on the saucepan and plug in the ESC to slow simmering
9. In about 10 minutes, open the lid and add salt, then cover and simmer until the stew pot is over, and it’s ready to be served.
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