Meat stuffing material: 300g pork.

Salt 1 tsp soy sauce 2 tsp.

Oyster oil 1 spoon egg liquid 30g.

Clear water 1 spoon vegetable oil 1 spoon

Black pepper and corn starch 1 spoon.

Other materials: quail eggs 10.

Coat the surface with 30g of egg liquid and proper amount of bread crumbs.

Use a proper amount of oil for croquettes.

The practice of Scottish eggs

Step 1

Wash and cook quail eggs and shell them for later use.

Second step

Chop pork into paste and add salt, egg liquid, soy sauce, oyster sauce, water, black pepper, vegetable oil, etc. Stir in one direction.

Third step

Take a piece of minced meat and spread it on quail eggs.

Fourth step

Roll it up and wind it into a bigger meatball.

Step five

Put it on the plastic wrap and finish it in turn.

Step 6

Take a meatball and cover it with egg liquid.

Step 7

Wrapped in bread crumbs.

Step 8

Finish in turn.

Step 9

Put half the oil in the pot and heat it. When two pieces of bread crumbs can float immediately, put the meatballs on a low fire, fry them a little and turn them over with chopsticks a few times until the surface is dark golden yellow.

Step 10

Take out the pan, drain the oil with a strainer, cut it in half, sprinkle with spices, and the delicious Scottish eggs can begin?

There are skills in cooking well, and every dish has its own tricks. Search for "bean fruit" to view the menu directly!