Fried quail
Overview
Excerpt from the original text: Chapter 46 of "A Dream of Red Mansions" writes that Wang Xifeng advised Mrs. Xing not to go to the old lady (Jia Mu) because the eldest gentleman (Jia She) wanted to marry a mandarin duck. At the end, she said: When I came, my aunt sent two cages of quails, and I ordered them to blow them up. This is the origin of fried quail, a red dish. Because quail has nutritional value, it also plays an important role in the development of red vegetables. Quail meat has high nutritional value and is rich in protein and vitamins. It is an excellent nutritional supplement and is known as animal ginseng. According to the Compendium of Materia Medica, quail meat can invigorate the five internal organs, replenish qi, strengthen muscles and bones, withstand cold and heat, and eliminate heat. Crispy on the outside, tender on the inside, crispy and delicious, fried quail is a popular red dish. One of the more sad things today is that I bought freshly slaughtered quail and found out that the internal organs were not removed. Oh my god, I had to do such a cruel thing with my own hands. It was so uncomfortable! My scalp was numb!
Tags
Ingredients
Steps
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Remove the internal organs of the quail, clean it, soak it for one hour, change the water several times, fold the legs into the belly, and fold the wings to the back
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Add salt, five-spice powder, cooking wine, onion and ginger to the soup stock, bring to a boil, add quail and blanch
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Pour the blanched quail into soy sauce while it is still hot and marinate for color
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Heat the oil in the pot until it is 70% hot, add the quails and fry them, turn them over and take them out when they are browned
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Continue to burn the oil until there is no sound
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Add quail and fry again
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Remove and drain until golden red
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Arrange and serve
