Salt-baked quail eggs

Method

1. 01

   Step 1

   All ingredients were prepared. The actual amount of quail eggs was one pound, and the salt was three bags, which was slightly insufficient and not enough to completely cover the quail eggs. The actual amount of Sichuan peppercorns used was twice that shown in the picture.

   

2. 02

   Step 2

   Wash the quail eggs thoroughly, otherwise the dirt will contaminate the salt. After washing, let them air dry.

   

3. 03

   Step 3

   Gently tap the quail eggs with chopsticks to create cracks, but don't break them, just like in the picture. Make sure the inner membrane doesn't break, so they can absorb the flavor easily.

   

4. 04

   Step 4

   Heat a pan, add salt and stir-fry until hot. Then add the prepared spices and continue to stir-fry until the salt turns yellow and is hot to the touch.

   

5. 05

   Step 5

   Turn the heat down to low, and pour out some of the salt to cover the quail eggs later. Spread the remaining salt evenly in the pan, then arrange the quail eggs in a single layer.

   

6. 06

   Step 6

   Pour the salt you just poured out over the quail eggs, making sure it covers them completely so they can be heated evenly.

   

7. 07

   Step 7

   Cover and simmer over low heat for five minutes, then turn off the heat and let it sit for another fifteen minutes using the residual heat.

   

8. 08

   Step 8

   Serve.