How to make Chinese yam and wolfberry pigeon stew

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make yam, wolfberry and pigeon stew.

1. Prepare all the ingredients, and ask the seller to slaughter the pigeon.

2. Rinse the slaughtered pigeon under running water for 15 minutes to wash away the blood and turn the pigeon meat white.

3. Boil water in a pot, put in the washed pigeons and blanch them for later use.

4. Add cold water to the casserole, put in the pigeon, wolfberry, scallion segments, ginger slices, and fill it up with water all at once.

5. Cover with lid and bring to a boil over high heat, then simmer over low heat for 1 hour.

6. After an hour, add the peeled and diced yam and continue stewing for 15 minutes.

7. Add appropriate amount of salt.

8. Add appropriate amount of pepper.

9. Finally, add a little chicken essence and turn off the heat.

Housewives, I believe your cooking skills will improve greatly after today's learning. Share it with your friends and start making Huaishan wolfberry pigeon pot.