Accessories: 10g of sliced yucca, 5g of mushrooms (fresh), 10g of oilseed rape

Seasonings: starch (peas) 8g of soy sauce, 15g of vinegar, 1g of cooking wine, 10g of peppercorns, 3g of sweet noodle sauce, 5g of green onions, 10g of ginger, 10g of monosodium glutamate (MSG), 2g of sugar, 5g of lard, 40g of lard (condensed), as appropriate

Stir-frying quails:

Practices:

To do this, chop up 3cm of net quail and 1.5cm of wide pieces. p> 1. The net quail chopped into 3 cm long, 1.5 cm wide block, with a little wine, soy sauce, monosodium glutamate marinade for a moment; yucca slices, greens were washed and cut into slices; mushrooms washed and cut in half; green onions, ginger cut into small pieces.

2. Spoon into the oil hot, the quail blocks under the spoon with a high fire stir fry until discolored into the funnel.

3. Spoon into the bottom of the oil is hot, with onion and ginger, sweet flour sauce stir-fry pot, into the yucca slices, sliced greens, mushrooms stir-fry, add 400 grams of soup, add soy sauce, cooking wine, soaked peppercorns in the water, monosodium glutamate, vinegar, sugar, into the quail pieces, stewed on a slow fire, thickened with wet cornstarch, dripping with oil, into the plate that is complete.

For more information on fried quail, see Mint.com Food Library/shiwu/chaoanchun