1. Prepare ingredients
2. Wash the hot peppers, remove the stalks and seeds, and pat them loosely with a knife
3. Add minced garlic, sugar, and June fresh special soy sauce to the bowl to taste and taste
4. Verdami Premium Oyster Sauce for Fresher
5. Add water and starch and stir well for later use
6. Without adding oil in the pot, put the chili pepper on a low fire, and press it with a shovel while the chili pepper is burnt, until the surface of the chili has burnt spots and wrinkles.
7. Take out and cut into sections
8. Add oil to the pot, add quail eggs one by one and fry them into omelets
9. Pour in the pepper pieces and a bowl of juice and bring to a boil
10. When the soup becomes thicker, add a little flavored rice vinegar and stir well to get out of the pot
Tips:1. It is not recommended to omit the rice vinegar in the last step. Cook a little rice vinegar out of the pot to make it fresh and greasy.
2. Gently pat the sharp pepper to loosen it with a knife. Green peppers should be of uniform size and thick skin. The skin of peppers is too thin and tasteless.
3. Heat in a dry pan without adding oil. Put the green peppers directly in the pot, press the peppers with a spatula, and slowly stir-fry the skins until they become tiger skins.
