Ingredients
700 g quail (cleaned), 400 g fresh bamboo shoots, 80 g egg whites, 15 g each of dried sole fish and dried shiitake mushrooms, and chicken broth as needed.
Seasonings
800 g (about 1 3/4 lb) vegetable oil (about 70 g / 1/4 cup will be absorbed), 15 g (1 tbsp) Shaoxing wine, 10 g (2 tsp) soy sauce, 10 g (1 1/2 tsp) salt, 10 g (about 3) scallions, 8 g (1 1/2 tsp) MSG, 6 g (2 tsp) wet cornstarch slurry, 6 g (1 tsp) ginger, 2 g (1/2 tsp) white pepper.
Instructions
1. Cut fresh bamboo shoots into small rectangular thin slices; slice the shiitake mushrooms, scallions, and ginger into small pieces; slice the quail meat into thin pieces, mix evenly with an appropriate amount of cooking wine, soy sauce, and salt, then add egg white and wet starch and mix well; pour oil into a wok, heat over medium-high heat until it reaches 70-80% hot, add the dried flatfish and deep-fry until it turns into crumbs, then remove and drain the oil.
2. Using the hot oil in the wok, briefly fry the fresh bamboo shoot slices until cooked, then remove and drain the oil. Leave a small amount of oil in the wok, turn the heat to high, add the fried bamboo shoots along with scallions and ginger, stir-fry until fragrant, then add cooking wine for flavor. Next, add the quail slices, chicken broth, shiitake mushrooms, cooking wine, soy sauce, salt, MSG, scallions, ginger, and white pepper, stir-frying everything together evenly. Finally, thicken with a cornstarch slurry, stir until the sauce clings to the ingredients, and plate. Before serving, sprinkle the fried dried flounder powder on top. This dish is smooth, tender, and rich in flavor, perfect for late autumn enjoyment.