Quail stubble
By VicentaLakin
At lunchtime, I made a quail stubble。
Recipe Recommendations
- pork belly 200 grams
- quail eggs 150 grams
- Tricholoma 100 grams
- edible oil 2 tablespoons
- edible salt half a spoonful
- cooking wine 2 tablespoons
- onion appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- oyster sauce 1 scoop
- rock sugar 5 grams
- octagonal 3 capsules
- cinnamon 2 knots
- dried chili of 3
- ginger slices appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Quail stubble
1
Prepare food: Five flowers, quills。
2
Five bouquets cut, mouth cut。
3
Cooked and skinned quail eggs。
4
Five flowers, ginger chips and wine, and boiled water。
5
Pick up the boiler。
6
I'm going to put the bouquet in the pot。
7
When the fat and butter surfaces are yellow, the onion slices of ginger。
8
Infusion。
9
Into raw and old。
10
Infusion of oil。
11
Quick flip。
12
Add spices and dry peppers。
13
Down into quail eggs and mouth mushrooms。
14
Add salt。
15
Add pepper powder and ice cream。
16
It's hot for 20 minutes。
17
When the soup is about to dry, turn off the fire。
18
The finished chart。