I didn’t take a picture of this dish last time, and then added the picture.
Glutinous rice, dried lily, astragalus, Codonopsis, Angelica soak for 30 minutes. Red dates, lotus seeds, and clams are washed.
The pigeons are washed. The water is mixed with ginger and cooking wine, and the pigeons are simmered for 2 minutes. After that, they are washed out and washed with cold water.
Fill the casserole with water, add pigeons, ginger, glutinous rice, lily, astragalus, Codonopsis, angelica, red dates, lotus seeds, and simmer for 3 hours after the fire is boiled.
Add clams, salt, and cook for 10 minutes. Fire for 3 minutes, turn off the fire for 10 minutes.