Cooking Steps

1. 

   Step1:Wash and boil quail eggs.

2. 

   Step2:The boiled quail eggs are peeled for use.

3. 

   Step3:I bought the very thin second cut meat today (because of the epidemic, I went late again. I didn't buy the good third line meat or the half fat and half thin second cut meat) and washed it for use.

4. 

   Step4:Two cuts of meat for later us

5. 

   Step5:Wash the crispy bones.

6. 

   Step6:Cut the crispy bone into small pieces.

7. 

   Step7:Cut the crispy bone and meat. Put them into a cold pot together. Add onion, scallion, orange peel, cooking wine, little white pepper, and blanching water. Boil for a while. Wait for the blood bubble to come out. Take it out and clean it.

8. 

   Step8:Open up the fat and lean meat. Put the crispy bone separately.

9. 

   Step9:Prepare spices in advanc

10. 

    Step10:In the pot, first pour in the olive blend oil. Stir fry 70% hot fat meat until the oil is spattered. Remove the yellowish color on the surface for standby. (in this way, it won't be greasy

11. 

    Step11:Put some sugar in the po

12. 

    Step12:Light fire until the sugar melts. It's light brown and fisheye like.

13. 

    Step13:Put in the fried fat meat + lean meat + crispy bone. Stir fry until the meat is sugar colored.

14. 

    Step14:Add spices + soy sauce in red oil + pepper + ginger slices and stir fry to taste. Then add oyster sauce + abalone sauce + braised sauce + cooking wine. Then stir fry for a while.

15. 

    Step15:Put in some boiling water. Bring to a boil over a high heat. Cover with a low heat and simmer until soft.

16. 

    Step16:Put quail eggs in half an hour before starting the pot. Then put in some salt and cook together. Collect the dry water and sprinkle in the onion. Start the pot and dish.

17. 

    Step17:The perfect color is thick oil and red sauce. It's fat but not greasy. It's soft and instant at the entrance. It has endless aftertaste