Ingredients
2 quails, 100 g (about 1/2 cup) clear broth.
Seasonings
10 g astragalus root (Huang Qi), 10 g ginger, 10 g scallion, 2 g white pepper, and salt to taste.
Instructions
1. Kill the quail, remove feathers, innards, and claws, wash clean, then blanch in boiling water for 1 minute and drain.
2. Wipe the astragalus root clean with a damp cloth, slice it thinly, and stuff it into the quail's cavity. Place the quail in a steaming bowl, pour in clear broth, seal the bowl with damp paper, and steam in a steamer for about 30 minutes. Remove the steamer, take off the paper, pour out the original broth, and season with salt, pepper, and other seasonings to taste. Then invert the quail into a serving bowl, pour the seasoned broth over it, and serve. This dish features tender, delicate quail meat and a rich, smooth, and savory broth.