Fish-flavored tiger skin egg

water melody
--Su Shi
When will the bright moon come? Ask the blue sky for wine.
I wonder what year it is in the palace in the sky.
I want to ride the wind and go home, but I am afraid that the jade buildings and jade spaces will not be cold high.
Dancing to clarify the shadows, how does it feel like being in the world?

Turn around the Zhu Pavilion, and the low Qixiang households shine brightly and never sleep.
There should be no hatred, why should it last when we leave?
People have joys and sorrows, and the moon has its ups and downs. It is difficult to complete this matter in ancient times.
I hope that people will last for a long time and spend thousands of miles together.

Recipe Recommendations

quail eggs appropriate amount
black fungus appropriate amount
chives appropriate amount
Jiang appropriate amount
garlic appropriate amount
vinegar appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
edible oil appropriate amount
white granulated sugar appropriate amount
water starch appropriate amount
water appropriate amount
refined salt appropriate amount
chicken essence appropriate amount

salty and sweet
fried
ten minutes
senior

Steps for Fish-flavored tiger skin egg

Soak dried black fungus in advance.

Remove impurities from the soaked black fungus, wash it and tear it into small pieces.

Put the quail eggs in cold water into the pan, cover the lid and bring to a boil over high heat, turn off the heat, don't take it out yet, and let them simmer for 2 minutes.

Rinse the cooked quail eggs with cold water until they are not too hot and peel them.

See, quail eggs are not very easy to remove the skin, a whole naked, perfect return.

Wash the green and red bell peppers and cut them into strips, and dice the chives.

Peel and wash garlic and ginger and chop.

Take a bowl, add green and red bell peppers, chives, minced ginger, minced garlic, vinegar, soy sauce, soy sauce, cooking wine, white sugar, water, refined salt, and chicken essence to make a fish-flavored sauce.

Pour the cooking oil into the pan and heat it up.

Pour in the quail eggs and stir constantly to heat evenly.

Fry until golden brown, remove, control oil and plate for later use.

Heat the base oil in the original pan, add appropriate amount of Xin He Shuan Companion Bean Paste and stir-fry until fragrant.

Pour in the black fungus and stir quickly.

Then pour in the fish-flavored juice and bring to a boil over high heat.

Pour in the fried quail eggs and stir well until evenly seasoned.

Finally, pour in the appropriate amount of water starch and heat over high heat until the juice is fragrant and the heat is collected.

A delicious home-cooked dish with rich color, strong fish aroma and rich nutrition will definitely add a lot of craftsmanship to your double dining table.