Materials

500 grams of net quail, 15 grams of green onion, ginger, 50 grams of dry starch, 2 grams of peppercorns, star anise, cinnamon, Chenpi, 1 gram of cloves, 20 grams of wine, 5 grams of refined salt, 20 grams of sesame oil, 1,000 grams of rapeseed oil.

Practice

1, quail washed and drained, patted loose with a knife, put into a container, add all the seasonings (except without dry starch, sesame oil, canola oil) rubbed well, marinated for about 30 minutes to taste.

2, quail into the steamer until cooked and removed, drain the soup, remove the seasoning residue.

3, dry starch sprinkled on the quail dip.

4, the quail one by one into the seventy percent of the hot canola oil, deep-fried until crispy out of the plate, drizzled with sesame oil that is.

Tips

Features

Dry and crispy, meat is rotten and fragrant.

Handling tips

The flavor should be thorough. Use low heat when frying.