Preparation of Roast squab Soup with Red Dates and Chinese Wolfberry

Ingredients

Two Roast squab

Red dates in moderation

Moderate amount of goji berries

A little scallion

A little ginger

Moderate amount of salt

Preparation of Roast squab Soup with Red Dates and Chinese Wolfberry

1. After Roast squab is slaughtered, remove hair, viscera and clean

2. Prepare ingredients

3. Roast squab is boiled in cold water to remove blood foam

4. Rinse and drain the Roast squab after blanching

5. Place the Roast squab in the casserole and add some water

6. Add ingredients, bring to a boil over high heat, then simmer over medium to low heat for one hour

7. Turn off the engine and add an appropriate amount of salt to season

8. Have a delicious soup

Tips

1. When cleaning the Roast squab, pay attention to clearing the lymph

2. When boiling soup, use low and medium heat

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