Quail meat is also a common ingredient that many people can often eat now. Although the price of quail meat is still relatively expensive, there are still many foodies who often buy quail meat and cook it at home to make delicious dishes to enjoy with their families and children. Quail meat tastes delicate, smooth and mellow, and it is a favorite ingredient. Quail meat also contains high nutrients. Rich in protein and trace elements, eating more quail meat can improve the body's resistance, nourish the body and so on, which is of great help to health. Now I'm going to tell you the name of this cooking method of quail meat is sauce-flavored roasted quail meat, which is not difficult or complicated at all, so please tell us about the making process and method of this sauce-flavored roasted quail meat.

Before we are ready to start the production process of sauce-fried quail meat, we should first prepare all the seasonings and ingredients needed to make sauce-fried quail meat, prepare quail meat, salt, soy sauce, ginger, fragrant leaves, green peppers, oyster sauce, soy sauce, cooking wine, shallots and chopped peppers, and prepare all the seasonings and ingredients needed to make sauce-fried quail meat.

The first step is to deal with quail meat first. When buying quail meat, you need to ask the stall owner to clean up your internal organs and feathers first, so that we don't have to make such a big fuss at home. We just need to rinse quail meat with clear water, dry it and cut it into large pieces. Step two, rinse the pot and put it on the fire. Add water to the pot and bring to a boil. Then put the quail pieces into the pot and cook for 10 to 12 minutes until the quail meat is completely cooked. Time is running out, so you can take out the quail pieces and dry them.

Step 3: Pour out the water left in the pot, put the cooking oil into the pot to boil, stir-fry the ginger, chopped pepper and fragrant leaves in the pot for 30 seconds, and then pour the quail pieces into the pot, adding cooking wine, salt, oyster sauce and light soy sauce.

The fourth step is to cover the pot, turn to medium heat, stew for about an hour, and then put the rock sugar into the pot when the time is running out. When the crystal sugar is completely melted, turn to a big fire to let the quail pieces absorb the juice in the pot. Time is running out, you can pour it into the plate, sprinkle with white sesame seeds and chopped green onion, and you can start.

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