Cooking Steps

1. 

   Step1:Chop the tenderloin into meat filling. Add a little salt during the process. I am used to chop the meat filling by myself. I think the meat filling cut by hand is better than that stirred by machin

2. 

   Step2:Put the meat stuffing in the pigeon. Put it in the casserole (I cook soup every day for 8 years). Add ginger, water and heat it up

3. 

   Step3:Turn the water to boil, remove the blood foam, add a small amount of vinegar and simmer for an hour (if the pigeon is tender, the time can be adjusted. You can prick it with chopsticks. You can easily prick it and add yam

4. 

   Step4:One hour later, add yams. Start a big fire. Boil the soup again and turn it to a small fire for half an hour

5. 

   Step5:Add wolfberry and stew for five minutes. Turn off the fire. Add salt to taste. I didn't add chicken essence. Because I think the soup itself is delicious. You can add it according to your own situation

6. 

   Step6:It's ready to eat.