Materials: quail eggs, dried peppers, cinnamon, star anise, cardamom, tsaoko, peppercorns, fragrant leaves, salt and soy sauce

Practice: wash quail eggs, and boil them in cold water; Boil the water for a while, then add three spoonfuls of salt to the quail eggs until cooked. Then add all the spices; Add three spoonfuls of salt and braise soy sauce; Tap the skin of quail eggs with a spoon to make them tasty; Take it out and put it in a bowl and you can eat it. You will find that the delicious food can't stop.

2. Red dates, longan and quail eggs

Materials: red dates, longan, quail eggs and brown sugar

Practice: prepare materials; Cooked quail eggs are peeled for later use; Wash red dates and shell longan for later use; Pour a proper amount of water into the pot, add red dates and dried longan, and boil for 1 minutes; Boil peeled quail eggs for 5-6 minutes; Finally, pour in brown sugar and cook until the brown sugar dissolves.

3. Roasted meat with mushroom quail eggs

Materials: pork belly, quail eggs, mushroom, star anise, red pepper, cinnamon, rock sugar, ginger, green onion, soy sauce, salt and pepper

Practice: put quail eggs in a pot with cold water, put a small amount of salt in the pot, and cook them with strong fire. Take it out and soak it in cold water for a while, so that it can be easily shelled; Put pork belly in cold water, add a few slices of ginger, onion and cooking wine and cook together; Boil out the blood foam and take it out for later use; Put a small amount of oil in the pot and blanched pork belly; Stir-fry with low fire, that is, when part of the oil is stir-fried and the surface is slightly yellow, add star anise, dried pepper, cinnamon, ginger slices and onion segments and stir-fry together; Stir-fry a few times, then add some cooking wine, braise in soy sauce and rock sugar; Add the water that has just been blanched and skimmed for 1 minutes; Add Tricholoma and quail eggs and cook together for ten minutes; Add appropriate amount of salt and pepper to taste, and collect the juice over high fire.