Scotch egg

1. Season pork with salt, chicken essence, cooking wine, and pepper, and marinate for 15 minutes

2. Boil quail eggs in a pot for two minutes (not completely cooked)

3. Peeling quail eggs (This is a challenging task as quail eggs are not fully cooked and can easily break if applied too hard)

4. Wrap the peeled quail eggs with a layer of pork puree, then press with a spoon to create a shape

5. Then wrap it with a layer of fried powder

6. Mix eggs and an appropriate amount of fried powder to form a batter, then roll the Scottish egg from step five into the batter and roll it around

7. Fry in oil until both sides are golden brown, then scoop them up

8. Prepared Scottish fried eggs

9. It is said that a successful Scottish fried egg is like this: cut in half, the meat filling is cooked, and the quail eggs inside flow out of the egg yolk (made for the first time, not so successful, but the taste is still good)