Stewed quail with fungus and barley
Overview
Spring rain is as precious as oil, but it feels cold and damp. Boil some quail and barley to remove the moisture.
Tags
Ingredients
Steps
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Wash the barley, add purified water, and put it in a steamer.
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Power on, it will automatically shut off after steaming.
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Clean the quail and break it into large pieces.
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After washing, blanch in cold water.
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While cooking the quail, pick and wash the soaked fungus.
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Stir the quail.
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Just open the pot.
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Take out the cold water and it will be foamy.
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Drain and set aside.
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Put the fungus directly into the boiling water for cooking the quail.
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Just boil the pot.
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Wash clean repeatedly.
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Set aside.
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Chop onion and ginger.
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Heat the pan with cold oil and add peppercorns and star anise.
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Add the quail and stir-fry evenly and add salt.
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Stir-fry evenly. Add light soy sauce, onion and ginger and stir-fry evenly.
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Steamed barley.
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Put barley, fungus and purified water.
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Simmer over medium-low heat for 40 minutes.
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Add chopped green onion and mix well.
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Finished product.
