1. All raw materials are equipped with pictures.
2. Divide the pigeon into small pieces.
3. Add a little cooking wine to the boiled water for the cut pigeons and boil it for 5 minutes.
4. After boiling the water, add the boiled pigeons, add sliced ginger, green onion, astragalus, angelica, soaked shimeji mushrooms, and dried yam, and simmer for 1.5 hours.
5. After simmering for 1.5 hours, add jujube and continue to simmer for 0.5 hour. Add medlar and some salt for seasoning 5 minutes before turning off the heat. In order to maintain the flavor of the original soup, no chicken essence is added.
6. Sprinkle a little chives on the bowl-you're done.
Tips:This soup is a tonic soup. People who are too weak (deficiency and not tonic) or those who have strong liver meridian (🔥 plus 🔥) can't drink more 😃.
