Clean the internal organs of quail, soak them in clean water for 1 hour, change the water several times during the soaking process, clean the blood and internal organs residue of quail, and then fold the legs and wings of quail into the stomach and back. Prepare water in the pot, add salt, spiced powder, cooking wine, onion and ginger, boil the water, blanch the prepared quail, and pour the quail into soy sauce while it is hot to pickle and color. Heat the oil in the pan to 7 minutes, fry the salted quail in the oil pan until cooked, and then take it out. Heat the oil pan for 9 minutes, add quail, fry until golden brown, take out the oil, serve on a plate, and mix in dipping sauce according to personal taste.

2. Roasted quail with honey sauce

Wash quail and cut it in half. Stir soy sauce, oyster sauce, cooking wine, honey, onion, ginger and garlic salt evenly. Sprinkle the prepared sauce evenly on quail and marinate in the refrigerator for 24 hours to taste. During the curing process, you can rotate up and down properly and adjust the position so that each piece of quail can be cured evenly. Spread tin foil on the baking tray, arrange the quails neatly, brush with a little oil and marinated quail sauce, preheat the oven at 220 degrees for 5 minutes, then put the baking tray in and bake for about 25 minutes. When baking for 10 minute, turn over and brush the sauce for 20 minutes. After baking, you can put the plate on the table.

3. Ginkgo quail soup

After cleaning quail, chop it into small pieces, control water to dry, boil it in an oil pan, put onion and ginger into a wok, stir-fry the prepared quail pieces for 5 minutes, pour boiled water into quail, shell the ginkgo, wash it with clear water, put it into a pot to boil, turn off the heat, pour ginkgo, add cooking wine, add onion segments and stir-fry for 5 minutes.

4. Quail eggs with tomato sauce

Prepare ingredients, cut onions, garlic into powder, and green peppers into small pieces. Take a clean bowl, add some tomato sauce, sugar, balsamic vinegar and water and stir for later use. Take another clean bowl, add 1 tbsp starch, and add a little water to make water starch. Wash quail eggs, cook them in a pan, peel off their shells after cooking, marinate them with soy sauce, pour oil into the pan, heat them, fry them in a hot oil pan until golden brown, leave oil in the pan, fry Jiang Mo, then pour the prepared sauce into the pan to boil, stir-fry them with green peppers, thicken them with water starch, and pour the fried quail eggs into the pan and wrap them evenly.

5. Fried rosemary quail

Wash quail and cut into pieces. Add appropriate amount of red wine, ginger slices, shallots, soy sauce and peanut oil for curing. Put oil in the wok, put the salted quail in the wok and add potato chips to fry slowly. After frying for a while, turn the other side of quail and potatoes over and fry slowly. After the quail is cooked, add rosemary, pour in soy sauce, and then add a little water to stew the potatoes until they are dry. After about 7 minutes, change to medium heat and fry quail skin. After frying, take out the pan.