Grilled Chicken Wings with Tiger Skin and Quail Eggs
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the peeled cooked quail eggs and set aside
2. Pour a small half pot of corn oil into the non-stick milk pan and heat to 70% hot
3. Carefully pour the quail eggs into the pot and fry slowly over medium heat
4. Fry until there are many golden bubbles on the surface of the quail eggs. It takes about 15 minutes or so
5. Soak the fried quail eggs in water for later use.
6. Wash the chicken wings and make three strokes on the surface.
7. Heat a wok, pour a little oil and saute the scallions and ginger.
8. Pour the chicken wings into the pot and stir fry for a while.
9. Soy sauce, a teaspoon each of vinegar, stir fry evenly
10. Add cola to boil
11. Pour in drained quail eggs
12. After the high fire is boiled, change to a low fire for about half an hour, and then the high fire will collect the juice.
13. Finished product
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