1. Wash the quail eggs, put them in a pot of cold water, add a little salt and cook them (3~4 minutes after the water is boiled).
2. Take it out and soak it in cold water for a while, cool it, and shake it in a jar before peeling it.
3. Add Yuhuang peanut oil to the pot and fry the quail eggs until the surface is golden yellow tiger skin.
4. Leave a little oil in the pan, add sugar and fry until caramel color.
5. Pour in the fried quail eggs and stir fry.
6. After the quail eggs are coated with syrup, add cooking wine, sugar, light soy sauce and vinegar, and pour into half a bowl of boiling water.
7. Cover and simmer over medium heat for 5 minutes. Finally, turn on high heat to collect the juice, and sprinkle with white sesame seeds.
Tips:1. About peeling quail eggs-the cooked eggs are easier to peel after being soaked in cold water, and the remaining shells on the surface can be rinsed with clean water.
2. About frying quail eggs-before frying the eggs, try to dry the surface of the water, or wrap a layer of cornstarch to prevent oil splashing.
Yang Jie
