Red roast from a tiger-skinned quail
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- quail eggs appropriate amount
- onion ginger appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Red roast from a tiger-skinned quail
1
Put the meat in the pot, when the water's out, wash the blood out of the hot water and hold the water
2
The quail eggs are boiled and the shell is stripped
3
The flat-pot fire fryed the eggs of the quail to the surface and turned golden
4
About this
5
Be ready for ginger bands, big stuff, fragrance leaves, cinnamon, ice cream
6
Put a little oil in the pan and put a little fire in the pot with a clean-sucking bouquet
7
The fat of the pork itself is a little fragrance in the fifth step when it spills
8
Put a proper amount of old color on it. Then put it in open water
9
Put quail eggs in the pot. I like to pour meat into the casserole this time. The fire opened and turned the fire。
10
When there is less water, you have to keep mixing to prevent sticky pots. I like to collect almost nothing, keep the pork fat spilling out, but there's no soup, because it's all oil. A friend who doesn't like leaves less soup。