Cooked quail eggs, cooled, crushed and peeled. Pour 10g oil into the wok, add quail eggs and fry over low heat. When frying, shake the frying pan to heat the quail eggs evenly, and fry them on low heat until the quail eggs are slightly burnt. Pour the remaining oil into the casserole, heat it, add ginger slices and cabbage leaves, and stir-fry until the cabbage leaves are soft. Put the mutton slices on the cabbage leaves. If it's a mini, it's only a small proportion.