Quail is a high protein, low cholesterol and low fat poultry meat, suitable for middle-aged and elderly and hyperlipidemia, obese patients to eat. Containing rich lecithin can generate lysophospholipids, with the inhibition of platelet aggregation, to prevent thrombosis, protect the blood vessel wall, to prevent atherosclerosis. Chinese medicine believes that quail is sweet and flat, non-toxic, into the lungs and spleen meridian, swelling and water, tonifying the efficacy of qi.

Methods and Steps:

Step 1:

Pepper, thyme, star anise, cinnamon, Angelica dahurica, lemongrass, pepper, hawthorn, incense leaf, grass kou, coriander seed, trinella, cloves, cumin.

Step 2:

Pour boiling water into the pot, put all the spices under the pot to soak out the flavor, under the 15 grams of salt to melt, natural cooling quail into the brine to soak, soaking purpose is (remove blood and seeping into the flavor of the spices), cover the lid into the refrigerator to refrigerate overnight.

Step 3:

The next day out of the refrigerator, open the lid of the spice flavor and soak out a lot of blood, quail with a hook hanging in a cool, ventilated place to drip dry water.

Step 4:

Make a crunchy water, 20 grams of white vinegar, 15 grams of red vinegar Zheda, 5 grams of maltose, 3 grams of white wine, 2 slices of lemon, 1 gram of baking soda, all mixed well and standby.

Step 5:

Prepare a pot of 90 degrees of hot water and a pot of cold water, hot water, add two grams of baking soda, the air-dried quail, poured into the hot water showers, so that the skin quickly expand, and then over cold water to prevent the skin from the impact of the skin out of the oil to hang the crunchy water, and then hooks to hang up the quail, with a fan to blow dry the skin moisture.

Step six:

Put the quail dry moisture into the crispy water to hang water to make, hang the water quail, fried to when the skin color rosy, and then continue to hang air-dry skin.

Step 7:

Use the air-drying time to prepare the quail marinade, a small handful of scallions, half a diced onion, 5 grams of garlic chili sauce, 5 grams of sesame sauce, 10 grams of seafood sauce, 10 grams of Houzhu sauce, all mixed together and scratched evenly.

Step 8:

The marinade stuffed into the stomach of the quail, stuffed with marinade to increase the aroma to remove the role of fishy, fried out of the flavor of the aroma, and then in the quail on the surface of the marinade coated in the sauce, with a needle and thread to the quail's stomach tied up, to prevent frying stuffing fall out, and finally with hooks to hang well, and continue to use a fan to blow dry the skin moisture.

Step 9:

Make a crunchy batter, 5 grams of glutinous rice flour, 5 grams of cornstarch, 2 grams of baking powder, 25 grams of water.

Pour all the powder into the water and mix well, brush a thin layer of crunchy slurry evenly on each quail, and continue to hang and air-dry for 20 minutes.

Step 10:

Time to start frying, oil temperature control at 150 degrees, constant temperature frying, frying more turning a little, so that it is evenly heated, frying to the skin charred red, meat can be tightly tightened to fish out to cool.

Cooled quail skin is very crispy, red color, the meat absorbed the fragrance of the spices, very crispy soft tender.