Stewed Quail with Chinese Wolfberry Materials:3 quails, 250g/each Ingredients: huaishan 50g , Chinese wolfberry 50g Condiments: refined salt 10g gourmet powder 5g , chicken extract 2g , rice wine 2g , ginger slice 2g , soup-stock 750g Preparations Kill the quails and wash them clean.Cut each into 4 pieces and scald the 12 pieces in boiling water. Two minutes later, cool them down with cold water. Place them in a soup bowl with a cover for use. Wash the huaishan and Chinese wolfberry clean and soak them for 15 minutes. Place them on the quails together with the ginger slice. Heat the wok with soup-stock in it over moderate flame. Then add the salt, gourmet powder, chicken extract and rice wine to the soup. Pour the boiling soup into the bowl and place the bowl in a steam tray which is over a high heat. Pick out the ginger slice 20 minutes later and the process is over. Features:The dish tastes light and delicious. It helps nourish the feminine and kidney.