Ingredients: quail eggs, chicken wings, sea white shrimp, potatoes, carrots, celery, cabbage, flowers, onions and parsley.

According to personal preference, you can also put colored peppers, green peppers, sweet potatoes and so on.

Sauce seasoning: 2 tablespoons oyster sauce, 2 tablespoons soy sauce ketchup.

Stir 1 tbsp honey starch in Korean sweet and spicy sauce.

The dosage can be adjusted according to personal taste. Generally, I only use about 2/3 of the finished sauce, but I won't use it all. It will be a little strong when I use it all. Please use it at your own discretion ~

1 shrimp, remove the shrimp line, open the back, add salt, yellow wine/cooking wine and white pepper, stir well and marinate for a while.

2 chicken wings cutter Add soy sauce salt and ground black pepper particles, stir evenly and marinate for a while.

3 potatoes and carrots are peeled and cut into pieces. Celery is boneless and cut into small pieces. Add oil, salt and Chili powder, stir well and marinate for a while.

4 quail eggs are cooked, shelled and shredded.

Add butter cubes and onions to the pot, then add potatoes, carrots, celery and cabbage flowers.

6 Put chicken wings, sea white shrimp and quail eggs.

7 Cover the pot and stew for 10 minutes.

Turn to medium heat for 8 minutes, stew 10 minute, sprinkle with three juices, stew for 5 minutes and sprinkle with coriander.

If the chicken wings are small and the meat is not so big, you can stew them for 5 minutes less, and the taste will be tender and better ~