One orange, one scorpion. (The oranges are cleaned with salt and used for water.)
Orange 搓 surface yellow skin (white part is not 搓)
Pour the oil in the pot, boil the fire into the orange peel, turn off the small fire and fry until the orange peel is collected.
The quail eggs are cooked and shelled, and fried until golden brown. (The tiger skin is finished.)
Prepare all the ingredients and start the production process in the next step.
Pour orange peel oil into the pan.
Pour in the ginkgo and stir fry a few times.
Pour in 150g of white sugar prepared in advance and cook until all the sugar is dissolved.
Pour in quail eggs.
Stir fry for a while and then pour in a bowl of water (before the whole fire).
Cover and lower the stove and cook for 25 to 30 minutes. (Time depends on the temper of each stove). If there is less water, you can increase the amount of water properly. Ginkgo must be cooked for a long time to prevent unfamiliarity.
Cook until the soup is slightly thick and the fire is dry.
The dish is slightly decorated. This dish has good toughness, and the quail egg is orange and delicious.
Tips: The oil can be a little bit more, and the ginkgo is more elastic after the juice is collected.