Poached Pouch with Black Bean Pepper
1.
Wash the green and red hot peppers and cut into sections, mince the garlic, soak the tempeh in water for a while and drain the water for later use
2.
Heat an appropriate amount of oil in the pot, and beat the quail eggs into the pot one by one
3.
The quail eggs are fried with burnt edges and the yolks are cooked and ready to be served.
4.
Heat oil in a pan, add green and red peppers and fry until the skin is wrinkled
5.
Add tempeh fish and minced garlic until fragrant
6.
Add the fried small poached eggs, stir fry for a few times, then cook the Shaoxing wine for several times
7.
Add light soy sauce, sugar and water to stir-fry and simmer for a short time, so that the poached egg will fully absorb the soup of black pepper
8.
Add a little chicken powder to start the pan
Tips:
1. Fry the quail eggs at a high temperature to get the effect of frying. If you use a low fire, the fried eggs will be tender. It depends on personal preference, if you like tender and smooth poached eggs, you can also use a small fire~~~
2. Add some water to the poached egg to fully absorb the black pepper soup, and the taste is better~~~
3. Individual tastes vary. You can control the saltiness and add it according to your own discretion. The above is for reference only~~~
