Fermented Quail Eggs
by Xiangu's food temptation
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Main ingredients
2. The quail eggs are boiled, peel off the skin and let the water dry, so they won’t splash oil when they are fried
3. Cut the ginger and garlic, add some water to boil the fermented bean curd juice
4. Put the oil in the wok and put it on the fire. When the oil temperature is 5.6 degrees hot, put in the dried quail eggs
5. Fry until golden brown and look like tiger skin, serve and set aside
6. Leave a little base oil in the pot, sauté the minced ginger and garlic, then add the quail eggs
7. Add the fermented bean curd juice
8. Add the dark soy sauce, add a little salt and half a bowl of water and cook on low heat (remember that the fermented bean curd is already salty, so don't add too much salt)
9. When there is one-third of the soup, thicken the soup with water starch, and stir-fry the soup quickly after thickening the soup until the soup is evenly coated on the quail eggs.
