Method one
1. the quail slaughtered, bled, depilated with hot water at 68 degrees Celsius, washed;
2. washed quail from the abdomen to open, gutted, by the chest to cut 1 small opening, remove the trachea, esophagus, pouch, cut off the tip of the claw, rinsed clean with cold water;
3. the two wings from the toe joints according to the opposite direction of the 180-degree folded to the spine, head and Neck pulled into the left wing armpit, broken leg bone back don't into the armpit;
4. frying pan set on high heat, injected chicken broth 1000 ml, add salt, yellow wine, five spice powder, pepper, monosodium glutamate, under the quail blanch for 1 minute, from the pot to control the soup, while still hot in the skin evenly smeared with a layer of sweet soy sauce;
5. potatoes peeled, cleaned and shredded, rinse off the starch in the water, and control dry;
6.
6. With 40% of the hot oil will be warm fried potato silk until golden, placed in the center of the plate;
7. Tomatoes with boiling water, tear off the skin, cut into flower-shaped, spelling dotted with shredded potatoes;
8. Frying pan placed on a high flame, injected with rapeseed oil, burned to seventy percent of the heat, under the quail fried to golden red, the pan oil control; 9. Quail breast up, along the edge of the plate with shredded potatoes set into a circle that is into the.
Method 2
Main ingredient: 10 live quail (about 100 grams). Ingredients: lettuce 200 grams, 50 grams of sesame seeds, 4 eggs, 75 grams of flour.
Seasoning: 3 grams of salt, Shaoxing wine 30 ml, 15 grams of pepper, 150 grams of sesame oil, green onions and ginger, a small dish of pepper plate, a small dish of tomato sauce.
Essentials
Slaughter the quail, remove the hair, remove the viscera, wash. With a knife to pick out the quail breast, remove the tendons, with the back of the knife to pat loose curved on the flower knife, with salt, yellow wine, pepper, onion, ginger marinade for 2 hours standby. Remove the yolks from the eggs, leave the whites in a bowl with an egg pump, add the appropriate amount of flour and mix well. Stick the quail breasts one by one with flour, and then drag them full in the drawn-up paste, and paste sesame seeds on one side, and deep-fry them in a hot sesame oil pan to crisp them up. Lettuce washed and sterilized, laid flat around the dinner plate, the middle of the fried quail, followed by pepper, tomato sauce that is ready.