Fried quail

Fried quail method:

Raw materials for frying quail

Live quail 8g.

Seasoning for frying quail:

15 grams of cooking wine, 1 gram of refined salt, 5 grams of soy sauce, 5 grams of corn flour, 500 grams of peanut oil (about 20 grams), 25 grams of green onion and 25 grams of ginger.

Processing steps of clear fried quail:

1. Grasp the quail's wings with one hand, tear off the skin and feather from the breast with the other hand, cut off the head, wings and claws, open the cavity from the abdomen, take out the five viscera and tear off the quail's legs.

2. Wash off the blood stains and sundries of quail legs with clean water, put them into a bowl, add cooking wine, refined salt, soy sauce, onion and ginger, stir well, marinate for 10 minutes, and then add corn flour to mix well.

3. In a frying pan, add peanut oil and heat it to 60%. Lower the quail legs one by one, fry them slightly and take them out. Heat the oil pan over high heat until 70% hot. Deep fry the quail legs twice. When golden, remove and put into a plate.

Fried quail

Fried quail is a delicious food, the main ingredient is live quail.

[raw materials]

Ingredient: 8 live quails.

Seasoning: 15g cooking wine, 1g refined salt, 5g soy sauce, 5g corn flour, 500g peanut oil (about 20g consumption), 25g green onion and 25g ginger.

[practice]

1. Grasp the quail's wings with one hand, tear off the skin and feather from the breast with the other hand, cut off the head, wings and claws, open the cavity from the abdomen, take out the five viscera and tear off the quail's legs.

2. Wash off the blood stains and sundries of quail legs with clean water, put them into a bowl, add cooking wine, refined salt, soy sauce, onion and ginger, stir well, marinate for 10 minutes, and then add corn flour to mix well.

3. In a frying pan, add peanut oil and heat it to 60%. Lower the quail legs one by one, fry them slightly and take them out. Heat the oil pan over high heat until 70% hot. Deep fry the quail legs twice. When golden, remove and put into a plate.

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