Chinese Food
Braised quail
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Today I would like to recommend the delicious braised quail. Many people like to cook and eat it. But how to make it red and bright? It's thick and juicy. The meat is crisp and palatable. It's a little technical. Based on my cooking experience, I summed up the following points - 1. The ingredients should be fresh. It's better not to buy frozen ones. I feel this very much. For example, if you go to buy frozen chicken, duck or other meat, even if how you deal with it, the finished product will still have a fishy smell. But the fresh meat and the treatment method can not have a fishy smell at all. 2. Before cooking or stewing, marinate and blanch to remove impurities. Generally speaking, the basic way to cook meat is to blanch it. You don't need to marinate it in advance. You can't blanch it after you marinate it. Because once you blanch it, the taste of the marinated meat evaporated immediately. Secondly, the meat now comes from the farm. It's processed feed. From a health point of view, you still need to blanch it. I know that many places to cook meat are
Cooking ingredients
Cooking Steps
Step1:Wash quail thoroughly; add cold water to the pot and put it into the water to boil until there is a lot of froth; pour out the water. This is the blanching wate
Step2:Add a little oil to the pot. Stir fry quail
Step3:Add a little cooking wine and continue to stir fry; add fragrant leaves; add anise; add ginger. Just press flat with the back of the knife in advance. Then stir fry the ingredients in the pot fully
Step4:Add soy sauce. Add slowly. Stir constantly
Step5:Add water to the quail, boil it over high heat for 30 minutes, and add sugar when the water is not enough
Step6:Bring to a boil until the sugar melts. Stir it. It's almost time for the soup to be thick
Cooking tips:There are skills in making delicious dishes.
