Kung Pao quail

Methods of quail preservation

Raw materials for making quail for Gongbao

Ingredient: 8 quail breast.

Ingredients: 100g fried peanuts.

Seasoning for quail in Gongbao

15 grams of cooking wine, 1.5 grams of refined salt, 15 grams of sugar, 15 grams of Douban chili sauce, 1 egg white, a little green onion and ginger, 5 grams of soy sauce, 10 grams of corn flour, 500 grams of peanut oil (about 40 grams).

The process of quail production in Gongbao is as follows:

1. Wash the quail breast, control the water, put a flower knife on both sides, cut it into 3 square cubes, put it in a bowl, add cooking wine, refined salt, corn flour and egg white, mix well and size.

2. In a frying pan, add peanut oil and heat it to 60% heat. Add diced quail, slice it with iron chopsticks and pour it into a colander to control the oil. In the frying pan, leave the base oil, add the onion, ginger, bean sauce, sugar, salt, cooking wine and soy sauce, stir fry until golden red, pour in the diced quail, stir fry evenly, add the peanuts, stir fry evenly, then out of the pot.

Kung Pao quail

Raw materials:

Quail breast 8, fried peanuts 100 grams

Accessories:

15g cooking wine, 1.5g refined salt, 15g sugar, 15g bean paste, 1 egg white, a little onion and ginger, 5g soy sauce, 10g corn flour, 500g peanut oil (about 40g)

Method:

1. Wash the quail breast, control the water, put a flower knife on both sides, cut it into 3 square cubes, put it in a bowl, add cooking wine, refined salt, corn flour and egg white, mix well and size.

2. In a frying pan, add peanut oil and heat it to 60% heat. Add diced quail, slice it with iron chopsticks and pour it into a colander to control the oil. In the frying pan, leave the base oil, add the onion, ginger, bean sauce, sugar, salt, cooking wine and soy sauce, stir fry until golden red, pour in the diced quail, stir fry evenly, add the peanuts, stir fry evenly, then out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198