Tiger skin quail eggs with soy sauce

Overview

Would it be too false to say that this is my first time making this dish? But it’s really the first time I’ve done it. I have made tiger skin peppers, so I know what tiger skin is like, and then use the braised method to season it. I felt it wasn't innovative enough so I added a little more tempeh. It tastes more like soybean flavor. Yesterday I first posted a photo to chat about it. A friend said it looked like meatballs, and suddenly it looked like it.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• dinner
• chicken essence
• ginger powder
• light soy sauce
• old soy sauce
• oyster sauce
• quail eggs
• water starch
• white sugar
• yangjiang tempeh
• minced garlic
• minced green onion
• minced red pepper

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Boil the quail eggs in a pot under cold water, remove the shells and set aside.

   

3. 3 Add a little dark soy sauce to the quail eggs and mix well for coloring.

   

4. 4 Heat the oil in a pan until it is 70% hot. Add the colored quail eggs and fry until the skin appears. Remove and drain the oil and set aside.

   

5. 5 Leave the base oil, first add the black bean paste, then add the minced garlic, minced ginger, minced green onion and minced red pepper and saute until fragrant.

   

6. 6 Add appropriate amount of broth or water.

   

7. 7 Add the seasoning soy sauce, oyster sauce, chicken essence and white sugar and bring to a boil.

   

8. 8 Add the fried tiger skin quail eggs, turn to medium-low heat and simmer for 5 minutes.

   

9. 9 Finally, thicken the gravy with water starch and drizzle with a little sesame oil.