First, put the quail in the fridge before one day to defrost. Clean up the internal organ of the quail and remove the rest of the hair on the skin. Dry and cut them up into half for each quail.

Peel the pineapple and remove hard parts of the pineapple. Remove the core of the pineapple (reserved for future use) and cut 30g of the pineapple into pieces. The rest of the pineapple is cut into the slices.

Peel off the garlic and shallot and crush them.

Cut the red bell pepper into pieces.

Wash the lemon and peel two strips of lemon and set aside. Then, grate the rest of the lemon for lemon zest. Make sure to not grate too deep as the white parts will cause it to be bitter. Cut the lemon into the half and squeeze for 1 tbsp of lemon juice.

Mix the garlic, shallot, red pepper, lemon zest, sugar, lemon juice, fish sauce, Shao Xing cooking wine and plum sauce. Then, put marinade sauce into each quail evenly. Leave them in the fridge for one night.

Take the quails out of the fridge for about half an hour at room temperature before cooking. Then take away all the marinade into the bowl for future use.

Put the oil in the air fryer and preheat it for 3 minutes for about 380 degrees fahrenheit. Then put the quails in the air fryer for about 8 minutes. Brush some liquid maltose on each quail and fry them for about 3 minutes. Flip over the other side, fry for about 5 minutes and put liquid maltose on them. Fry them again for about 2 minutes until they are cooked. Then cover them with aluminum foil.

Put 1 tsp of oil into the wok with the slices of the pineapple. Then put a little bit of sugar on each slice of the pineapple. Fry both sides of the pineapple and place on the dish.

Use the same wok, put all the marinade with liquid and add 2 tbsp of water into it. Boil them with low heat for about one minute. Taste test to check saltiness.

Serve with the salad and the marinade on the side.