1. Finely chop green onions and garlic.
2. Open the quail, remove the internal organs, cut off the head and claws, and rinse.
3. Put quail, green onions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar, and salt in a large bowl.
4. Grab and mix evenly, cover with plastic wrap, and refrigerate for at least 2 hours to fully marinate and taste.
5. The marinated quails are placed on a grilling net, and the skins are lightly dried. You can also use a fan to blow dry or wipe dry with kitchen paper.
6. Brush both sides of the quail with a layer of oil, put it in the preheated oven, heat up and down at 200°C, turn on the hot air mode, bake for 10 minutes, take out one side, and continue to bake for 5 minutes.
7. Take out the quail again, brush both sides with a thin layer of honey water, then with the skin facing up, continue to bake for 5-8 minutes, and it will be out after the color is even.
8. It's out
Tips:1. If you want a darker color of the quail skin, you can add an appropriate amount of soy sauce when pickling, and the coloring effect is more obvious;
2. Honey water is a 1:1 blend of honey and purified water. It can not only season, increase sweetness, improve freshness, but also make the skin of quail more uniform and shiny.
Buy on JD
Buy on Amazon