Squab Soup Recipe
Ingredients
| Chinese mushrooms | 6 | |
| 1 pound winter-melon meat or squash | ||
| Salt | 2 Teaspoon | |
| Oil | 3 Tablespoon | |
| Squabs | 2 , quartered | |
| Soy sauce | 2 Tablespoon | |
| 2 tablespoons sliced ginger root | ||
| Scallions | 4 , sliced | |
| Dry sherry | 2 Tablespoon | |
| 1 teaspoon sur | ||
| Water | 2 Quart | |
Directions
Wash the mushrooms and soak in cold water for 10 minutes.
Drain and slice.
Cut the melon or squash in 1/2-inch cubes and sprinkle with the salt.
Heat 1 tablespoon oil in a frying pan and fry the melon in it for 3 minutes.
Transfer to a deep saucepan.
Rub the squabs with the soy sauce.
Heat remaining oil in the frying pan and brown the squabs in it.
Add to the melon with the ginger, scallions, sherry, sugar, and water.
Cover and cook over very low heat 1 1/4 hours.
Cut the meat from the squabs and serve in the soup.
Drain and slice.
Cut the melon or squash in 1/2-inch cubes and sprinkle with the salt.
Heat 1 tablespoon oil in a frying pan and fry the melon in it for 3 minutes.
Transfer to a deep saucepan.
Rub the squabs with the soy sauce.
Heat remaining oil in the frying pan and brown the squabs in it.
Add to the melon with the ginger, scallions, sherry, sugar, and water.
Cover and cook over very low heat 1 1/4 hours.
Cut the meat from the squabs and serve in the soup.
Chef
