Stomach Pickled Quail Egg Storage

Crispy crunchy stomach absorbed the, egg fat fleshy fleshy leopard, gave the sour crispy bars, three materials combine together very harmoniously and make sure it will be an extremely catching rice dish meals family weekendyour family.

Ingredients :

Pig stomach: 1 (400g)
Quail eggs: 10 results
Give: 200g
Fresh Coconut: 1 left
Insurance peppers: 2 left
Horn peppers: 1 left
Of minced garlic, pepper, sugar, onion, cilantro, oil, oil
County wedge
Sauces

Recipes :

1.Pre-processing

- Stomach prepared clean, cut 3x4cm, marinated with 1/2M garlic hashing, 1/2m pepper, 1m sugar, 1/2m particles wedge Aji-tasty ®, to absorb.
- Take the pieces 3x4cm. Quail eggs boiled, peeled. Coconut water tight.
- Chilli insurance dam borders. Horn sliced ​​peppers.

2. warehouse

-Aromatic Africa 2M oil with 1M garlic hash, fried stomach on fire to hunt, for to accompany the common stir fry 2 minutes, added 4M sauce "Fuji", 2 cups coconut milk, egg, insurance peppers, strawberry 1M warehouse until your stomach and coconut improve soft, absorbent eggs, spices. Finally add the cilantro, turn off the heat.

3. how to use

- Ladle stomach stock pickled quail egg dish, add sliced ​​chili pepper. Serve with rice.

Tips for you :

Saute stomach before storage help hunt stomach, still crunchy after warehouse and more fragrant.
Sauce "Fuji" create a stronger taste, smell delicious and beautiful color to the dish.

Watch the video tutorial :