Fish flavored quail eggs

Overview

Two days ago, I made a dish of sweet and sour tiger skin quail eggs, which was praised by many netizens. Some colleagues expressed their love for that dish because they love all dishes with quail eggs. Today, I finally lived up to expectations and introduced another dish featuring quail eggs, which is an absolute rice killer. The sweet and sour taste may be more suitable for young people, such as young people and children. My parents don't like sweet dishes, so they will definitely praise today's fish-flavored quail eggs, which are so delicious with rice.

Tags

• hot dishes
• home cooking
• cooking wine
• edible oil
• garlic
• pixian doubanjiang
• potato starch
• quail eggs
• vinegar
• water fungus
• white sugar
• carrot
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Boil the quail eggs and peel off the skin.

   

2. 2 Put an appropriate amount of oil in the pot and when it is 60% hot, add the quail eggs and fry slowly over low heat.

   

3. 3 Fry until golden brown and the surface looks like tiger skin. Remove and control oil.

   

4. 4 Have side dishes ready. Cut the fungus into slices, slice the carrots, shred the ginger, and slice the garlic.

   

5. 5 Put 1 gram of salt, 1 spoon of sugar, 1 spoon of cooking wine, 1 spoon of soy sauce, 1 spoon of vinegar, and 1 spoon of potato starch in a bowl to make a sauce.

   

6. 6 Put a little oil in the pot, add Pixian bean paste and stir-fry the red oil, then add shredded ginger and garlic and sauté until fragrant.

   

7. 7 Add the fungus and carrots and stir-fry evenly.

   

8. 8 Add the prepared sauce and half a bowl of water and bring to a boil, then pour in the fried tiger quail eggs and cook until the flavor is absorbed and the juice is reduced.