Step1:The quail eggs are cooked, peeled and washed for use.
Step2:The half fat and half thin meat should be peeled and well chopped. Try to chop it up and put it into a bowl. Sprinkle some salt on the bowl. Add some water to dilute the meal (here it's just diluted). Add soy sauce, cooking wine and pepper. Mix the meat well. (note - in this step, all the ingredients are put directly in the bowl of meat.)
Step3:At this time, you can heat the pot and pour in oil. It's more oil than usual. After the oil is heated, turn down the heat to prepare the meatballs. (in the beginning, it's suggested to turn down the fire first. When the meatballs are almost free, adjust the fire again. In order to avoid being too busy. The fried paste will affect the taste.) Scoop a spoon of meat and put a quail egg on it. Let the meat wrap the egg. Then rub it round (don't let the egg show. The meat won't come loose) and fry it in the pot.
Step4:It's rubbed. Try to make it round. If you put the flour in it, you don't have to worry about it scattering.
Step5:When the meat has been rubbed or the oil part of the pot is full, you can turn up the fire, fry until golden oil is drained out and put into a bowl. It's all fried. The meat is used up. I'll fry the eggs directly in the pot.
Step6:It's all fried. Put the oil out of the pan and put it in the bowl to fry other dishes. A small amount of water in the pot. Pour in ketchup. Stir well in the pot. Pour over Scotch eggs. According to my hobbies, put the vegetables on the plate. I used okra. I had lettuce, but I didn't put it on the plate when it was already set.
Step7:My daughter likes fried chicken. She has two bowls of rice. Of course, each bowl is not full.
Step8:My son is also the favorite rhythm of fried chicken. I also asked for a lump of rice in my bowl. Say you don't have enough foo
Step9:In the end, I will prove my love for this dish directly with my actions. CD. Two little guys want to lick the plate after eating... I stopped them.
Cooking tips:There are skills in making delicious dishes.