Roasted quail (oven):
First of all, remove the internal organs of the quail bought, clean and dry with kitchen paper towels. Place in a pot and leave to put the ingredients. Chop ginger, garlic and onion into the basin, add cooking wine, soy sauce, dark soy sauce, oyster sauce, a pinch of salt, star anise, coriander, chili pepper rolls and mix well, squeeze in the lemon juice, cover with plastic wrap and marinate for more than 1 hour.
Put the marinated quail meat, remove the sticky ingredients, neatly arranged in a baking tray or grill net lined with tin foil, the legs are too thin and easy to burn, wrapped in tin foil, if the meat is a little dry you can brush layer of sauce.
Preheat the oven for 5 minutes, upper and lower heat between 160 to 180 degrees Celsius, bake for about 50 minutes, the temperature setting depends on the power of your own oven, every 20 minutes or so, turn the roast, you can cover a layer of tin foil. 5, the roasting process, to be meat on the material juice to dry, brush the honey prepared in advance, evenly coated in the quail meat above, turn over, but also to brush the honey, the role of the honey brush one is seasoning, the second is to brighten the color of the roasted meat, according to their own tastes to choose to brush the amount of the finished product in the picture, uniformly brushed the second time.
Quail small, roasting process, pay special attention to the oven temperature, not all of a sudden the temperature selection is too high, almost baked, there will be oil juice overflow, the whole meat looks bright color.
Home white sesame seeds used up did not sprinkle on, the lack of beauty, quite regrettable! If you have, you can sprinkle some white sesame seeds on the meat when it comes out of the oven to add flavor and beauty!
Tips: This marinade is easy, mainly the temperature of the oven to grasp their own, another can be baked for a few minutes, not all of a sudden too high a height, the meat is easy to bake scorched.