Cooking Steps

1. 

   Step1:Partial raw material displa

2. 

   Step2:Add olive oil, cinnamon, pepper, cooking wine, soy sauce, salt and wet starch to the minced meat. Mix well clockwise. If it feels dry, add a small amount of water. The quail eggs are cooked and peeled. The eggs are scattered. The breadcrumbs are ready.

3. 

   Step3:Take some seasoned minced meat. First rub it round, then press it flat. Wrap it in quail eggs and then rub it round. Do it one by one.

4. 

   Step4:Put a thin layer of egg liquid on the meatball, and then it will be covered with bread bran.

5. 

   Step5:Oil in the pot. More oil. When the oil temperature is 60% hot, the meatballs should be fried in medium heat first, and then fried for a while.

6. 

   Step6:Use the strainer to remove the bread bran scattered in the oil pan.

7. 

   Step7:Restore the oil temperature to 80% of the heat. Fry all the meatballs together. Turn the medium and low heat. Turn the leaky spoon to turn the meatballs continuously. Also, pour some oil on the meatballs. It's almost fried. Turn off the fire and let the meatballs fry in the oil pan for a while.

8. 

   Step8:Take out the meatball. No. we should call it Scottish egg at this time. The oil absorption paper absorbs the excess oil. Cut it open and have a look - perfect.

9. 

   Step9:Make a small plate of ketchup and eat it with Scotch eggs. The taste is naturally very domineering.