Ingredients (for 4):
- Quail - 4
- Unforgettable sauce - 4 tbsp
- Basting sauce
- White vinegar - 25 g
- Maltose - 15 g
- Red vinegar - 2 g
- Rice wine - 2 g
- Marinade
- Soy sauce - 500 g
- Water - 100 g
- Salt - 5 g
- Ginger - 20 g
- Mandarin peel - 1/2
- Licorice - 2 slices
- Sand ginger - 2 pieces
- Bay leaves - 2
- Star anise - 1
- Cinnamon - 5 g
- Galangal - 5 g
- Osmanthus wine - 40 g
Procedures:
1. Boil the marinade to boiling, then turn to low heat and cook for 10 minutes. Add osmanthus wine in and let it cool down.
2. Clean the quails and remove innards.
3. Pour boiling water on the skin until it turns light yellow colour.
4. Flush under water and then put the quails in the marinade to soak for 30 minutes.
5. Mix white vinegar, red vinegar and maltose together. Put the bowl in hot water bath to dissolve the maltose completely. Then add the rice wine.
6. Cut open the chest of the quails and use the skewers to spread the quails in a pipa shape. Wipe dry the skin and then brush the basting sauce on top. Blow dry.
7. Pre-heat the oven to 150 degree Celsius. Brush the unforgettable sauce on the inside and put in oven to roast for 8 minutes.
8. Flip the quails over and lower the oven temperature to 100 degree Celsius, continue to roast the quails for 40 minutes.
9. Use needle to poke the skin and then put the quails in hot oil to deep fry the skin. Brush the inside with unforgettable sauce again and cut to serve.
沒有留言:
張貼留言