Stewed Quail with Korean Ginseng

Wolfberry Appropriate amount	Salt Appropriate amount
Ginger 3 tablets	Quail 2 pieces
Korean ginseng 10 tablets	Red dates 3 capsules
Huang 3 tablets

How to make braised quail with Korean ginseng

Step 1

Wash the Korean ginseng quickly, soak it in warm water for two hours, take it out after it becomes soft, and reserve the Korean ginseng juice for later use.

Step 2

Wash the quail and set aside for use. Rinse the Korean ginseng, astragalus root, red dates (pitted) and ginger slices with water.

Step 3

Put all the ingredients into a stew pot, add a bowl and a half of water, and stew over an open flame or use an electronic stew pot for about two to three hours.

Step 4

Because excessive heating of wolfberry at high temperature will cause the loss of certain vitamins, so after it is almost cooked, add the wolfberry and simmer for ten minutes.

Step 5

Add some salt and serve. Cooking tips for braised quail with Korean ginseng