Quail is a kind of poultry meat with high protein, low cholesterol and low fat, which is suitable for middle-aged and elderly people and patients with hyperlipidemia and obesity. Rich lecithin can produce lysophosphatide, which can inhibit platelet aggregation, prevent thrombosis, protect blood vessel wall and prevent arteriosclerosis. Traditional Chinese medicine believes that quail is sweet and non-toxic. It enters the lung and spleen meridians and has the effects of reducing swelling, promoting diuresis, tonifying the middle energizer and benefiting qi.

Exercise and Steps:

Step one:

Zanthoxylum bungeanum, Senecio scandens, Illicium verum, Cinnamomum cassia, Angelica dahurica, Citronella, Pepper, Crataegus pinnatifida, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia.

Step two:

Pour boiling water into the pot, soak all the spices in the pot to get fragrance, add 15g salt to melt, naturally cool, soak quail in salt water for the purpose of (removing blood and permeating the fragrance of spices), cover and refrigerate overnight.

Step 3:

The next day, quail was taken out of the refrigerator. After the lid was opened, the smell of spices was very strong and soaked with a lot of blood. Quails are hung in a cool and ventilated place and dried with hooks.

Step 4:

20 g of white vinegar, 0/5 g of Zhejiang University red vinegar/kloc-0, 5 g of maltose, 3 g of high-alcohol liquor, 2 slices of lemon and 0/g of baking soda/kloc-0 are mixed.

Step five:

Prepare a pot of 90-degree hot water and a pot of cold water, add 2g baking soda to the hot water, pour the air-dried quail into the hot water shower to make the skin swell rapidly, then use cold water to prevent the skin from getting oily and affect the crispy water, then hang the quail with a hook, and dry the skin moisture with a fan.

Step 6:

Hang dried quail in crispy water, fry until the skin is ruddy, and then continue to hang the skin dry.

Step 7:

Prepare quail marinade, a handful of chives, half chopped green onion, 5g garlic chili sauce, 5g sesame sauce,10g seafood sauce and10g houzhu sauce by air drying time, and stir evenly.

Step 8:

Fill quail's belly with marinade. The marinade can improve the taste and remove the fishy smell, and the fried quail tastes delicious. Then, apply marinade on the surface of quail and tie the belly of quail with needle and thread to prevent the stuffing from falling out when frying. Finally, hang it with a hook and continue to dry the skin moisture with a fan.

Step 9:

Prepare a crisp paste, 5 grams of glutinous rice flour, 5 grams of corn starch, 2 grams of baking powder and 25 grams of clear water.

Pour all the powder into clear water and stir well. Brush a thin layer of crisp pulp evenly on each quail and continue to hang and air dry for 20 minutes.

Step 10:

When the time is up, start frying, control the oil temperature at 150℃, fry at a constant temperature, turn it over a few times during frying to make it evenly heated, fry until the skin is Jiao Hong and the meat is firm, then take it out and cool it.

After cooling, the skin of quail is crisp and ruddy, and the meat absorbs the fragrance of spices, which is very fragrant, tender and tender.