Pan-fried rosemary quail

By WinfieldReynolds

Pan-fried rosemary quail
Quail marinated in red wine and fried with rosemary has a special aroma! The outer skin is crispy and the meat is delicious.

Recipe Recommendations

  • quail in 1
  • potatoes in 1
  • ginger slices 2 tablets
  • garlic cloves 1 tablet
  • chives 3 trees
  • rosemary appropriate amount
  • red wine appropriate amount
  • soy sauce appropriate amount
  • peanut oil appropriate amount

Steps for Pan-fried rosemary quail

  • Make step 0
    1
    Open the quail on both sides, add red wine, ginger slices, minced garlic, chives, soy sauce, and peanut oil to marinate.
  • Make step 1
    2
    Put the oil in a frying pan, add the quail and potato slices and fry slowly over low heat.
  • Make step 2
    3
    After frying one side slightly until fragrant, turn the quail and potatoes on the other side and fry slowly.
  • Make step 3
    4
    After frying both sides slightly until fragrant, add rosemary.
  • Make step 4
    5
    After frying to the aroma of rosemary, add light soy sauce.
  • Make step 5
    6
    Add a small amount of water and let the stewed potatoes taste until the water dries.
  • Make step 6
    7
    Change to medium heat and fry the quail skin until fragrant.
  • Make step 7
    8
    After frying both sides, serve on plates.

    • Pan-fried rosemary quail Make Tips

    Quail must be marinated in red wine and fried to make it more fragrant.

    Recipe Categories

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