Autumn Soup - Stewed Partridge with Sichuan Shell and Silver Ear
2024-05-24 14:59:29 173
The autumn wind is gradually rising. Although the weather here in Guangdong is not hot, the temperature is not as low as in the north, but the weather is gradually becoming dry. At this time, we need some soup to moisten the lungs and dryness, such as using snow fungus, figs, snow pear, apples and other materials to make soup. Today, cook a Sichuan shellfish and white fungus stewed partridge. There are partridges in the soup, as well as Sichuan scallops, Tremella, South apricots, and honey dates. Partridge has good health benefits and is good for people with lung heat. Sichuan Bei, South Apricot, and Honey Jujube can moisturize the lungs, clear hot phlegm, etc. It is a soup that is very suitable for drinking in dry weather.
Details of ingredients
Technique
Steps to make Autumn Soup - Stewed Partridge with Sichuan Shell and Silver Ear
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1. Wash the partridges after slaughter.![]()
2. Cut the washed partridge into 4 large pieces, and also cut the lean meat into large pieces.![]()
3. Prepare and wash Sichuan scallops, Tremella fuciformis, South apricots, and honey dates.![]()
4. Bring all ingredients to a boil with water, skim off any foam, and simmer over low heat for 1 hour.![]()
5. Add some salt to the stewed soup for seasoning.![]()
6. Stewed soup.
