Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤
Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, hydrates and quenches thirst. 廣東老火靚燙, 一盅好湯，桂圆枸杞蓮子淮山炖乳鸽汤. 俗語有云"一鸽胜九鸡”的说法。秋冬季，来一碗鲜香浓郁的乳鸽汤，再低落的情绪也能被暖暖融化。它不但营养丰富，还有这道汤品口感清甜，具有补肝壮肾，益气补血，生津止渴的功效。
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole Squab 乳鴿
- 1 lb Pork Tenderloin 瘦肉
- 50g dried Goji berries 枸杞
- 100g Chinese Yam 淮山 / 山藥
- 8 pieces Logan 桂圓
- 1 Slice Ginger 姜
- dash of Salt 鹽
- 750ml water 水
Instructions
- 1
Wash and rinse the ingredients. Clean the squab and remove inners and head.
- 2
In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Rinse under cold water.
- 3
Place all your ingredients in a 1 L stewing pot.
- 4
Add approximately 750 ml of water (or appropriate amount so it does not over flow).
- 5
In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour.
- 6
Add a dash of salt approximately 10 minutes before consuming.
- 7
Serve and enjoy!
- 8
準備材料，乳鴿洗凈。
- 9
鴿肉和瘦肉(或豬骨)飛水。腥味血水，大概煮个5分钟左右捞出，用冷水洗干净待用
- 10
所有材料放入砂煲，大火燒開，小火煲一個半小時左右。
- 11
提前十分鐘調入鹽，就可以食用了。