1. Rinse the partridge and pig show with cold water and set aside
2. Boil water in the pot, add the stubborn meat and partridges, boil for 2 minutes on high heat and remove them for use. (We call it Feishui, this will remove the bloody smell of the meat)
3. Pork meat and partridge after blanching
4. Wash the yam, southern apricot, northern apricot, and candied dates for later use. The southern apricot can be cut into two pieces (some medicinal materials are covered with peeled southern apricots)
5. Put the right amount of water in the casserole and the cold water into the ingredients. After the water is boiled, add the blanched partridge and pork meat. After the high heat is turned on, turn to medium heat for half an hour, and then turn to low heat for one and a half times Hours only (if it is an electric purple casserole, just select the soup function and wait for it to automatically switch to heat preservation)
Tips:1. Partridges and pig meat must fly into the water to remove blood stains and excess grease. When boiling the soup, add one or two candied dates to increase the freshness without adding any seasonings, so that the soup will be sweet and moist. (If there is no candied dates, use rock sugar instead)
