raw material
Net quail 50 g, winter shoots 50 g, cooked soybean oil 100 g, soy sauce 50 g, cooking wine 15 g, sugar 100 g, refined salt 5 g, green onion 15 g, fresh ginger 10 g, cinnamon
3 g skin, 10 g sesame oil.
Method of production
(1) Clean quail remove the internal organs, wash, chop each into four pieces and put them in a small basin, adding ingredients
Marinate in wine, salt and soy sauce for 10 minutes, cut the winter shoots into rectangular slices, cut the green onion into sections, and cut the ginger into pieces and pat loose.
(2) Heat a large spoon of cooked soybean oil until it is 70% or 80% hot, add quail and fry until it is fiery red
out, drain the oil.
(3) Heat the bottom oil with a large spoon, add the shallots, ginger and cinnamon to simmer the aroma, then add soy sauce, cooking wine, sugar, salt, soup, winter shoot slices, pour in the quail pieces, turn to low heat after boiling, turn to low heat to see the soup thick, pour in sesame oil, stir evenly and plate
Characteristics of the color of fiery red, salty and fresh with sweet, fresh and tender and mellow.