Food Connoisseur

In the studio, under the spotlight, a Chinese food competition is in full swing. The final teams were Li Kee Restaurant and Dafa Hotel. Shishi, come on! Shishi, first! The enthusiasm of fans is as strong as the flame of a stove. After all, the hundreds of years of reputation of Li Ji Restaurant is not brought by strong winds. Aren't these fans who come spontaneously are living proof? Listening to the shouts of fans, the movements in my hands became more and more agile. With the knife in hand, he split open the hen, removed the five internal organs, chopped off the chicken feet, washed them with water, and marinated them with cooking wine, soy sauce, five spices, green onions, ginger and other seasonings. Everything went smoothly. Boil the quail eggs in brine, peel off the skin, and continue to cook. Sit in a stir-fry pan, add oil, and heat it to 60% heat. Fry the quail eggs and hen separately to control the oil and put them on a plate. A plate of mother-child reunion is complete. The reunion of mother and son is a dish in the Manchu-Han banquet. You will definitely wonder why a young girl like me cooks this dish.