Ingredients: 1 pistol leg (peeled), 300g of quail eggs, 1 0g of rattan pepper granules,1spoon of pickled pepper powder from Shuang Ying rattan pepper,15g of shallots, 5g of mashed garlic, 4 drops of lemon juice, 3 tablespoons of oyster sauce and10g.

Steps:

1. After quail eggs are cooked, take them out and soak them in cold water for 30 minutes, and shell them.

2. Peel the chicken legs, add 1 tbsp halogen powder and marinate for more than 30 minutes. Then put it in a pot to cook, take it out and tear it into strips.

3. Cut the shallots into sections, stir-fry until cooked, add a small amount of olive oil, add rattan pepper and stir-fry slowly, then add minced garlic and continue to stir-fry.

4. Add oyster sauce and stir with soy sauce.

5. Add 3 drops of lemon juice to the peeled chicken leg meat and quail eggs, then pour the fried spices together and stir well to serve.