Ingredients: 500 grams of net quail, green onion, ginger 15 grams each, 50 grams of dry starch, pepper, star anise, cinnamon, Chenpi 2 grams each, 1 gram of cloves, 20 grams of wine, 5 grams of refined salt, 20 grams of sesame oil, canola oil 1000 grams.

Practice: quail wash and drain, pat loose with a knife, into the container, add all the seasonings (except without dry starch, sesame oil, canola oil) rubbed well, marinated for about 30 minutes to taste. Quail into the steamer until cooked and removed, drain the soup, remove the seasoning residue. Sprinkle dry starch over the quail. The quail one by one into the 70% hot rapeseed oil, deep-fried until crispy out of the plate, dripping sesame oil that is.

2, stewed quail

Ingredients: 1 quail, 100 grams of asparagus, 1 green onion, green onion, ginger, salt, cooking wine, soy sauce, cream, pepper, sugar, star anise, sesame seeds, chicken essence.

Directions: Wash the quail, cut into pieces; asparagus cut into pieces; scallion and green onion, ginger cut into small pieces. Put peanut oil and cream in the pot, under the scallion, green onion, ginger stir fry flavor, put the quail block stir fry until raw. Put cooking wine, salt, soy sauce, pepper, star anise, sesame leaves, sugar, asparagus and stock, simmer for 30 minutes. Finally add chicken essence to taste.

3, lily lotus quail soup

Ingredients: quail 4, 10 dates, a section of yam, 10 grams of wolfberry, lotus, lily 10 grams each, 10 grams of dried scallop, 2 carrots.

Practice: first of all, the quail washed oh, after chopping into hot water blanching a few minutes after fishing. Yam peeled and washed, sliced, wolfberry, lotus seeds, red dates, scallop and lily washed, in a small bowl spare. Add the quail, wolfberries, lily of the valley and lotus seeds to the casserole. Boil on high heat and then turn to low heat to cook for 2 hours can be out of the pot, put the salt seasoning you can eat meat and drink soup.