Beer-flavored Quail Eggs
1.
Prepare the ingredients for the marinated eggs.
2.
After soaking the quail eggs in clean water for 10 minutes, rinse them off, pour an appropriate amount of clean water into the VCC air cushion pot, and put the quail eggs in.
3.
Cover the pot and boil over medium heat, continue to cook for 5 minutes, turn off the heat and simmer for 2 minutes, then remove.
4.
Soak the boiled quail eggs in cold water, and peel off the shell after cooling. Quail eggs soaked in cold water are easier to remove the shell.
5.
Use a knife to make three knives on the surface of the quail eggs, which will make it easier to taste when they are cooked.
6.
After the Korean VCC pot is heated, when the oil is 60% hot, add rock sugar, sliced ginger and green onion to fragrant, then add star anise, bay leaves, cinnamon, grass pimple, pepper and dried chili and sauté slowly.
7.
At this time, add Pixian bean paste and stir fry to get the red oil.
8.
First add light soy sauce and dark soy sauce, season with oyster sauce, and continue to stir-fry.
9.
Add the peeled quail eggs, mix all the ingredients and seasonings and stir fry evenly.
10.
Add salt to taste at this time. If the taste is light, you can ignore it.
11.
Add chicken essence to increase the taste.
12.
Pour beer into the pot. The amount of beer should be less than the quail eggs. The quail eggs boiled with beer instead of water have a better taste and a purer taste.
13.
After boiling on medium heat, continue to simmer slowly over low heat until.
14.
When the soup in the pot becomes thicker and thicker. Marinated quail eggs are more delicious when soaked in the soup.
15.
Sprinkle with chopped green onion to turn off the heat, soak the marinated quail eggs in the soup for half an hour to make it more delicious.
16.
Put the marinated quail eggs on a plate and enjoy.
Tips:
The seasoning of the marinated eggs can be selected and matched according to your own taste. Without quail eggs, you can marinate other poultry eggs in the same way.
