Making Points

Ingredients: 10 live quails (about 100 grams). Ingredients: 200g lettuce, 50g sesame seeds, 4 eggs, 75g flour.

Seasoning: 3 grams of salt, 30 ml of Shaoxing rice wine, 15 grams of pepper, 150 grams of sesame oil, appropriate amounts of onion and ginger, a small plate of peppercorns, and a small plate of tomato sauce.

Key points

Slaughter the quail, remove its hair, remove its internal organs and wash it. Use a knife to pick out the quail breasts, remove the tendons, use the back of the knife to pat the meat into pieces, then marinate it with salt, rice wine, pepper, green onion and ginger for 2 hours and set aside. Remove the yolks from the eggs and put the egg whites in a basin to lift them up with an egg beater. Add an appropriate amount of flour and mix evenly. Coat the quail breasts one by one with flour, then smear them in the whipped batter, add sesame seeds on one side of the batter, and deep-fry them in a hot sesame oil pan until crispy. Wash and disinfect the lettuce, spread it around the plate, put the fried quail in the middle, add salt and pepper and tomato sauce and serve.