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Tea-Flavored Quail Eggs


Tea-Flavored Quail Eggs
30 quail eggs
3 Tablespoons green tea leaves
3 slices fresh ginger
3 scallions, knotted
1 Tablespoon Sichuan peppercorns
1 piece tangerine peel
1 Tablespoon fennel seeds
1 Tablespoons crushed rock sugar
5 Tablespoons dark soy sauce
2 Tablespoons thin soy sauce
5 Tablespoons mao tai or another Chinese liquor

1. Simmer the quail eggs for five minutes, then let them cool, and gently roll and crack the shells on a hard surface, do not peel them yet.
2. Now pour boiling water into a medium pot, add the tea leaves, ginger, scallion knots, Sichuan peppercorns, fennel seeds, sugar, and both soy sauces, and the Chinese liquor, and simmer then covered in a large pot so they are completely covered, and refrigerate one day or up to a week; then peel them, cut each one in half, and serve at room temperature.

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