Red roasted quail egg fish
By VicentaLakin
It's mainly ink fish, and it's called a squid. It's in the coastal zone. In June and July, we'll have a large market for ink fish. Ink fish not only taste well, but also have abundant proteins, which are of very high nutritional value. I spent half an hour cleaning the inkfish today, stripping, going to the boneboard, washing the ink, and keeping it in the water, without spraying all over the ink, the trick is to do it in the water with scissors and ink eyes. And because the ink burns better, and a pound of it often doesn't have a bowl, I've got quail eggs. Today's quail eggs are raw, because they're 12 pounds full, and eight pounds, and I'm buying them. It's time-consuming. When I peeled my husk, I was afraid I'd break the egg, and I broke two. It's much easier to skin eggs
Recipe Recommendations
- baby cuttlefish 500 grams
- quail eggs 17
- pork belly 180 grams
- broccoli appropriate amount
- onion 2 trees
- Jiang 1 block
- garlic 4-merous
- rock sugar 80 grams
- octagonal one
- cumin appropriate amount
- geranyl appropriate amount
- salt 1 scoop
- cooking wine 4 tablespoons
- soy sauce 1 scoop
- soy sauce 1 scoop
- seafood sauce 1 scoop
- chicken essence a little
Steps for Red roasted quail egg fish
1
Preparation materials
2
It's cooked in the first water
3
Five bouquets cut thin, ginger slices, ink wash, garlic flat, onions cut
4
The broccoli's got a little salt in the water
5
Hot oil
6
Let's fry the meat on both sides
7
It's a good smell
8
Scrambling
9
Squirt-squirt
10
One spoon of salt and four spoons of wine
11
One sip
12
It's an old spoon
13
Plus a big spoon of seafood sauce
14
Heat the water and flat the vegetables
15
Join the quail eggs. Ten minutes for the fire
16
We'll leave a little bit of soup on the onions, and we'll have a little chickenRed roasted quail egg fish Make Tips
1. I cut the pork belly into thin slices. In order to avoid getting greasy, those who like to eat meat can also cut it into chunks
2. Because the quail eggs are already cooked, add them last when cooking
3. I simmer slowly over low heat. If I like the meat to be softer, I can add more boiling water and simmer for a slightly longer time.
2. Because the quail eggs are already cooked, add them last when cooking
3. I simmer slowly over low heat. If I like the meat to be softer, I can add more boiling water and simmer for a slightly longer time.