Ingredients
Quail
15 pieces
June Fresh Soy Sauce
50g
White sugar
100g
Salt
13–15g
Black vinegar
to taste
Crushed black pepper
to taste
White wine
to taste
Star anise
2 pieces
Sichuan peppercorns
to taste
Green onion
1 small stalk
Ginger
2 large slices
Lemon juice
to taste
Chili powder
to taste
Cumin
to taste
Bay leaves
2 pieces
How to make grilled quail with sauce
- Marinate the cleaned quail with black vinegar and crushed black pepper for half an hour, then add all other ingredients (except chili powder and cumin) and marinate evenly for two hours, stirring and kneading at least twice during the process. You can also marinate it the day before and use it the next day.
- Spread the marinated quail in the air fryer, first fry at 180 degrees for 15 minutes and then 200 degrees for 10 minutes
- Bring the marinade to a boil
- Let cool and set aside
- Put the roasted quail on a plate and set aside
- After all the quails are roasted, pour all the roasted quails into the boiled sauce at once and sprinkle with chili powder and cumin.
- Stir well! Don’t think there is not enough sauce. You don’t need too much. Wear disposable gloves and just coat each one with a thin layer of sauce.
- Put the quail mixed evenly on a plate and serve.
