condiments

Quail egg 500g

condiment

Appropriate salt content

Ginger amount

chinese anise

Sichuan pepper

Cinnamomum cassia proper amount

Proper amount of cooking wine

Proper amount of old pump

Appropriate amount of fragrant leaves

Fennel right amount

Practice of curing quail eggs

1. Wash quail eggs and put them in a pot. Pour cold water into the pot.

2. After the water boils, turn off the fire. Cover the pot and stew for ten minutes, so that the cooked quail eggs not only have a good foreskin but also save fire.

3. After ten minutes, open the lid and press several times on each quail egg with a spoon to make their skin crack.

4. Fire again, put aniseed, pepper, cinnamon, fragrant leaves, fennel and ginger into the pot and cook for ten minutes.

5. Pour in the right amount of cooking wine and soy sauce.

6. Add salt when turning off the fire. When all the flavors are adjusted, turn off the fire, cover the pot and stew until the quail eggs and soup are cold.

After cooling, put spiced quail eggs in a fresh-keeping box with soup, and take them with clean chopsticks or spoons every time, which can prolong their storage time.