Irresistibly Fragrant Butter-Fried Quail

Prepare the ingredients
First, thinly slice and crush the ginger and put it in a pot with about 3 teaspoons salt. Add all the cleaned quail (plucked and gutted) to the pot, setting the giblets and eggs aside. Rub the quail with the ginger by hand for about 10 minutes so they won't taste gamey.

After cleaning the quail with ginger and salt, don't forget to rinse them well with water. Finally, finely chop the shallots and add them to the quail with a mixture of 2 spoons sugar, 2 spoons salt, 1 spoon MSG and 1 spoon pepper, and mix well with clean hands so the seasoning penetrates faster.

Steam the quail
Once the quail are fully seasoned, cover the pot tightly and leave for about 15 minutes to absorb the flavours. Then steam the quail with about 500 ml water over medium heat for 20 minutes. Meanwhile, slice the cucumber and chill it in the fridge to serve with the butter-fried quail later.

When the quail are cooked and fragrant, turn off the heat, lift them out and set on a rack to drain. Next, steam the giblets and quail eggs using the same quail steaming liquid so everything is evenly flavoured.

Make the dipping sauce
The dipping sauce for butter-fried quail is something special. Heat about 1 tablespoon cooking oil in a pan and stir-fry the finely minced garlic, lemongrass and shallots. Add all the quail steaming liquid and soy sauce, simmer over medium heat for nearly 10 minutes, then turn off the heat. Now you have a wonderfully tasty dipping sauce!

The finished dish
Once all the steps are done, you have irresistibly fragrant butter-fried quail! Arrange the quail on a large plate and enjoy with mustard greens, cucumber and, of course, the dipping sauce!