Stir-fried Quail
Stir-fry quail pieces with radish and braise until tender. Traditionally regarded as nourishing to the kidneys and beneficial for the lower back and knees.
Ingredients
quail (slaughtered, plucked, gutted, rinsed of blood, cut into chunks)
2
radish (cut into 3.3 cm long, 1.6 cm wide chunks)
200 g
cooking oil
to taste
ginger (minced)
to taste
scallion
to taste
vinegar
to taste
salt
to taste
cooking wine
to taste
MSG
to taste
Instructions
1
Prepare and Cut Ingredients
Place the quail in water to slaughter, remove feathers and internal organs, rinse off blood, cut into pieces 1.6 cm long and 1.6 cm wide; cut the radish into 3.3 cm long and 1.6 cm wide chunks, set aside.
2
Stir-fry and Simmer
Place the wok over high heat, add cooking oil and heat until boiling, add quail chunks, stir-fry repeatedly with a spatula until the meat changes color, add radish and stir-fry together, then add scallion, minced ginger, cooking wine, vinegar, salt, a small amount of water, simmer for several minutes until the quail meat is cooked through.
