Partridge, not big, in the general market, it is divided into the head of the sale, a small head of 15 yuan a, a larger head of 25 yuan a, see the number of people in the family, buy a small partridge used in the stew is the most appropriate. Partridge, in the fall and winter seasons to do a lot of good stew, not to mention less fat, but also very nourishing and beneficial gas, but also to help sleep, this is not fooled, because the Cantonese people soup, pay attention to the seasonal climate corresponding to the ingredients, what soup and what ingredients with the most appropriate, so this will be a cold winter, with a partridge to do the stew is more than appropriate!

Sand ginseng and jade bamboo stewed partridge

Instruments: 1 section of Chinese mountain, 5-6 jujubes, 20 grams of jade bamboo, 2 sand ginseng, 1 liter of water, a few slices of ginger, a little salt.

Specific steps:

1. Sha ginseng, jade bamboo are the basic ingredients of soup, every Cantonese home is almost indispensable to these soups. The fall and winter seasons will especially stock up on some in the refrigerator. Both ginseng and bamboo have the effect of clearing the heart, moisturizing the lungs, nourishing the yin, and benefiting the qi.

2. Peel the skin off the yam segments, cut them into chunks with a diagonal knife, and soak them in water with jujubes, American ginseng, and yucca for a while. This will also prevent the yam from oxidizing and turning black.

3. Partridges are mostly in the market are dealt with the skin, buy back and clean off the fine hairs miscellaneous hairs, the partridge head and neck removed do not want, the other parts of the chopped into large pieces.

4. Add the right amount of water in the pot, put the ginger and partridge pieces into the water, boil over high heat, boil for 1 minute, remove the blood and impurities.

5. Stew soup is more economical, do not have to watch the stove fire, so I boil the partridge meat, jujubes, huayan and so on all into the stew pot, steamed and stewed for 50 minutes.

Before the soup is ready, add a little salt to taste while it's still hot. This stewpot partridge soup, nourishing the whole winter, not cold and not dry, especially for the appetite yo! Cold days, drink more stew, do it yourself at home can be simple and trouble-free, the ingredients with a good, stew nutrients well absorbed!