Ingredients:
Quail: appropriate amount
Broth: appropriate amount
Scallion and ginger: appropriate amount
Instructions:
1. Remove the internal organs of the quail, clean it thoroughly, and soak it for one hour, changing the water multiple times. Fold the legs into the abdomen and fold the wings backward over the back.
2. Add salt, five-spice powder, cooking wine, scallion, and ginger to the broth. Bring to a boil, then blanch the quail in the broth.
3. While the blanched quail is still hot, pour soy sauce over it to marinate and color.
4. Heat oil in a pan to 70% hot, then fry the quail, turning it over. Remove once the color sets.
5. Continue heating the oil until there is no sizzling sound.
6. Return the quail to the oil for a second frying.
7. Fry until golden red, then remove and drain the oil.
8. Arrange on a plate and serve.
