The temptation of meringue, tricky to do so, don't mention how delicious it is.
Cut the diced lean meat, pour in the cooking wine and a small spoonful of salted. After the fungus is foamed, cut it and slice the pepper and garlic. (If you buy a large fungus, cut a few knives, cut into a size suitable for eating, it is also convenient to taste)
Quench egg cold water into the pot, add a spoonful of salt to the pot. Boil until the water is opened for 4 minutes, remove and put in cold water for a while, then peel off the shell. (The cold water pot prevents the quail eggs from cracking due to the difference between the outside and the shell. Adding salt and putting it into cold water is good for peeling)
After the quail egg is peeled off, wash it and dry it. Heat the oil and put it in a frying pan.
The surface of the quail egg is fried into a tiger skin to remove the oil. It is best to use a blotting paper to absorb the oil.
Leave some oil in the pot and add the pepper to the scent.
After the spicy scent of the pepper is spread out, put in the diced meat and stir fry quickly.
After the foaming, the fungus drained the water and fried it with garlic slices.
Season with soy sauce, vinegar and a little sugar.
Then pour in the garlic slices and ginger and stir fry a few times. Put the tiger skin quail eggs on the side and stir fry until evenly colored.
Add water to the starch and pour it into the pot. Simply fry a few times to turn off the heat.
Put the pan out!
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