Stir-fried Quail for All Five Organs

SOURCE: Dietetic Health-Preserving Recipe

INGREDIENTS
Quail, Coturnix Coturnix Japonica   10
Radish, Napus  1000g
Rapeseed oil, Oleum Brassicae Campestris  100g
Ginger, Rhizoma Zingiberis  25g
Salt, Sal Communis  20g
Cooking wine  16g
Gourmet powder  5g

PROCESS: Drown the quail in water, remove the feathers and internal organs, wash the blood away and cut them into small square cubes; have the radish cut into cubes for later use. Put the cooking pan over a strong fire, put in the rapeseed oil and heat it until it is done. First, put in the quail and stirtry it until it has changed colour, then, put in the radish and have it stir-fried together with the quail.  Then, put in scallion, minced ginger, cooking wine and vinegar, add a bit of water and go on cooking for several minutes until the quail is done.

DIRECTIONS: Take an appropriate amount of it each time as dishes.

EFFICACY: Nourishing the five viscera.

INDICATIONS: Syndromes such as emaciation due to consumptive diseases, shortness of breath, lassitude and loss of appetite.