Ingredients: quail 1, lily 25g, ginger 1, and appropriate amount of onion.

Seasoning: salt.

How to do it:

1. Slaughter quail, remove hair, claws and viscera, wash, blanch in boiling water, take out and cut into pieces.

2 Break lily into petals and wash them for later use.

3. Wash the ginger and onion, mash the ginger and cut the onion into sections.

4. Put the pot on a big fire, pour in a proper amount of water, add quail, bring to a boil, add lily, ginger and onion, simmer with low fire until the quail is cooked, add salt for a few minutes, and put it in a soup bowl.

Efficacy: Quail has the effects of nourishing five internal organs, benefiting liver and clearing lung, clearing heat and promoting diuresis, promoting digestion and stopping diarrhea. Lily has the functions of moistening lung, relieving cough, nourishing yin, clearing away heat, clearing heart fire and calming nerves. Both of them are very beneficial to lung maintenance.