Quail in red oil

Method of Quail in red oil

Raw materials for making red oil quail:

Four quails, 20 vegetable hearts, 250 grams of fat and lean pork, 150 grams of skin, 50 grams of chili sauce, 250 grams of chicken bone, 75 grams of peanut oil, 2000 ml of broth, 2 grams of pepper noodles, 2 grams of refined salt, 5 grams of soy sauce, 5 grams of sugar, 50 grams of cooking wine, 5 grams of monosodium glutamate, 10 Chinese prickly ash, 25 grams of chili oil, 25 grams of scallion, 25 grams of ginger.

Processing steps of red oil quail:

1. Cut off the feet of the quail, cut open the back, wash it, put it into the boiling water pot with the fat and lean meat, skin and chicken bone, blanch it, take it out, wash it and control it dry.

2. Take a casserole, bottom with bamboo grate, put the quail belly down into the casserole, and then put the fat and lean meat, skin and chicken bone into it; cut the root of the Chinese cabbage into olive shape, put it into the oil pan, slide the oil, take out, pour out the hot oil, put the soup, refined salt and monosodium glutamate into the original pan, put the Chinese cabbage into the casserole, burn it to taste, and then take it up for use.

3. Heat up the frying pan, add peanut oil, add ginger and scallion, stir fry until fragrant, put chili sauce into the pan, stir fry until it turns sand, cook in cooking wine, Chinese prickly ash, soup, refined salt, soy sauce, sugar and pepper, pour into casserole after boiling, then simmer on low heat for 1 hour, remove and decant the original soup. At the same time, the fertilizer

The characteristics of red oil quail are as follows

The shape is beautiful, the quail meat is crispy and delicious.

Quail in red oil

Red oil quail is a famous dish with beautiful appearance, crispy quail meat, fresh and spicy taste. It is famous for 4 quails, 20 vegetable hearts, 250 grams of fat and lean pork, 150 grams of skin, 50 grams of spicy sauce and 250 grams of chicken bone.

essential information

Recipe name

Quail in red oil

Basic characteristics

The shape is beautiful, the quail meat is crispy and delicious

Production method

1. Cut off the feet of the quail, cut open the back, wash it, put it into the boiling water pot with the fat and lean meat, skin and chicken bone, blanch it, take it out, wash it and control it dry.

2. Take a casserole, with bamboo grate bottom, put the quail belly down into the casserole, and then put the fat and lean meat, skin, chicken bone; cut the root of the cabbage into olive shape, put it into the oil pan, slide the oil, take out, pour out the hot oil, put the soup, refined salt, monosodium glutamate into the original pot, put the cabbage into the casserole, cook it, and then take it up for use.

3. Heat up the frying pan, add peanut oil, stir in ginger and scallion, stir fry until fragrant, put chili sauce into the pan, stir fry until it turns into sand, cook in cooking wine, Chinese prickly ash, soup, refined salt, soy sauce, sugar and pepper, pour into mature casserole after boiling, then simmer over low heat for 1 hour, remove and decant the original soup in the pan. At the same time, take out the fat and lean meat, skin and chicken bone, put them into the pot and boil them over high heat.

4. Remove the fat and lean meat, skin, chicken bone, etc., remove the dregs from the soup, put the quail into the pot, add monosodium glutamate, and then boil for a while with high heat. When the soup is half removed, gently remove the quail, put the head in the center of the basin, and surround the quail with vegetable heart.

5. Add chili oil to Zhongyuan soup, and then put it on a high heat. When the soup is sticky, take it out of the pot and pour it on the quail.

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