Partridges are not big in size. In ordinary vegetable markets, they are sold in pieces. A small one costs 15 yuan, and a larger one costs 25 yuan. Depending on the number of people in your family, buy a small one. Partridge is most suitable for stewing soup. Partridge, there are many benefits of making stewed soup in autumn and winter. Not only is it less fat, it is also very nourishing and has the effect of calming the nerves and promoting sleep. This is not a lie, because Cantonese people pay attention to ingredients that correspond to the seasonal climate when making soup. What kind of soup goes best with what ingredients? Therefore, it’s cold in winter, so it’s perfect to use partridge to make stew!

Stewed Partridge with Adenophora and Polygonatum

Ingredients: 1 section of Huaishan, 5-6 red dates, 20 grams of Polygonatum, 2 Adenophora, 1 liter of water, a few slices of ginger , a little salt.

Specific steps:

1. Adenophora and Polygonatum odoratum are the basic ingredients for making soup. These soup ingredients are almost indispensable in every Cantonese home. Especially in autumn and winter, I stock up some and keep them in the refrigerator. Adenophora and Polygonatum odorifera both have the functions of clearing the heart, moistening the lungs, nourishing yin, and replenishing qi.

2. Peel off the outer skin of the yam segments, cut them into pieces with a diagonal knife, and soak them in clean water for a while along with red dates, Adenophora adenophora, Polygonatum odorifera and other beneficial qi. This will also prevent the yam from oxidizing and turning black.

3. Most partridges have their fur removed at the market. After buying them, remove the fine hairs and miscellaneous hairs, remove the head and neck, and chop the other parts into large pieces.

4. Add an appropriate amount of water to the pot, put the ginger slices and partridge pieces into the water, bring to a boil over high heat, and blanch for 1 minute to remove blood and impurities.

5. Stewing soup is easier, and you don’t have to watch the fire, so I put the blanched partridge meat, red dates, yam, etc. into the stew pot and steamed and simmered for 50 minutes.

After the soup is simmered and served, add some salt to taste while it is still hot.

This stewed partridge soup is nourishing throughout the winter, neither cold nor dry, especially good for your appetite! When the weather is cold, drink more stew. It’s easy and hassle-free to make it at home. The ingredients are well matched, and the nutrients of the stew are easy to absorb!