Quail Eggs with Tiger Skin
Hot Dishes

Quail Eggs with Tiger Skin

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Quail Eggs with Tiger Skin

About This Recipe

Crispy Tiger Skin Quail Eggs are a mouthwatering delicacy that combines tender quail eggs with a golden, textured exterior and rich, savory flavors. These bite-sized delights are first boiled, then deep-fried to create a unique “tiger skin” crispness before being stir-fried with aromatic ginger, garlic, and umami-packed Pixian bean paste. The addition of dried black fungus adds a delightful chewiness, while a blend of soy sauce, sugar, and scallions enhances the dish with a perfect balance of sweet and savory. Quick to prepare yet impressive in taste and presentation, this recipe is ideal for elevating your appetizers or pairing with steamed rice for a satisfying meal. The crispy exterior and flavorful sauce make every bite irresistible!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • quail eggs 6 pieces (approx. 60g)
The aromatics
  • dried black fungus 5g (dry weight, soaked)
The sauce & seasonings
  • oil 30ml
  • ginger 5g (minced)
  • garlic 5g (minced)
  • Pixian bean paste 15g
  • scallions 10g (chopped)

menu_book Directions

1
Step 1
Step 1
Put quail eggs into a pot of cold water, cook until they are done, then remove the shells and dry them.
2
Step 2
Step 2
Heat a pot with oil, when the oil temperature reaches 5-6 parts out of 10, add the dried quail eggs.
3
Step 3
Step 3
Fry until they turn golden yellow and have a tiger skin-like texture.
4
Step 4
Step 4
Take them out and drain the excess oil for later use.
5
Step 5
Step 5
Leave a small amount of oil in the pot, add minced ginger and garlic and stir-fry until fragrant.
6
Step 6
Step 6
Add 1 spoonful of Pixian bean paste and stir-fry until the oil turns red, then add dried black fungus and stir-fry briefly.
7
Step 7
Step 7
Pour in the quail eggs.
8
Step 8
Step 8
Add salt, soy sauce, and sugar, stir well, and cook over low heat for 4.5 minutes. When the quail eggs are flavored, cook over high heat to thicken the sauce, sprinkle with chopped scallions and stir well.

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