Birds Returning to Nest is a Cantonese dish made with pork, chicken legs, quail eggs, and squid as the main ingredients.

Making ingredients

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Main ingredients: 300g chicken legs, 300g pork (fat and lean), 200g quail eggs, 250g squid (fresh)

Accessories: 50 grams of winter bamboo shoots, 30 grams of carrots, 50 grams of mushrooms (fresh), 100 grams of broccoli,

Seasoning: 15 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, white 10 grams of sugar, 3 grams of pepper, 5 grams of starch (corn)?

Production steps

Birds Return to their Nest

1. Chop the chicken legs into small pieces. Cut the pork shoulder into four squares, blanch them together, remove the blood, rinse and fish them out;

2. Cut the squid into three equal lengths, then cut into flowers, divide into small pieces, and blanch Blanch it and take it out when rolled up;

3. Peel the winter bamboo shoots, cook them first and then cut them into strips;

4. Peel the carrots and cut into thick slices;

5. Soak the mushrooms until soft, remove the stems, and cut them in half;

6. Cut the broccoli into small florets, blanch them and cool them;

7. Chicken legs and pork shoulder , winter bamboo shoots, carrots, and shiitake mushrooms are put into the pot first, then add all the leaf seasoning ingredients and 2 cups of water and bring to a boil, then reduce to low heat and cook;

8. After 15 minutes, add the quail eggs, and cook the squid until the flavors are cooked, and finally Add broccoli, wait until all the ingredients are cooked and soft, pour a little water starch to thicken the soup, and serve when the soup is slightly thick.