Wash the pig's tail, cut it into small pieces, put it in a pot with cold water, and cook it with strong fire until it bleeds.

2/8

Then fish out the cooked pig tail, rinse it clean and drain the water for later use.

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3/8

Pour the right amount of cooking oil into the wok, add the right amount of rock sugar, and stir-fry until it is sugar-colored.

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4/8

Pour in the drained pig's tail, stir fry quickly and color it.

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5/8

Add appropriate amount of onion, three slices of ginger, five slices of dried Chili and appropriate amount of cooking wine, and stir-fry for a while.

6/8

Pour in the right amount of water, the water will drown the ingredients, and add some soy sauce and soy sauce. Boil the fire and simmer until the soup is half.

7/8

Pour in cooked peeled quail eggs, add appropriate amount of salt and chicken essence, and continue to stew until the soup is dry.

8/8

Finally, sprinkle the right amount of millet spicy and chopped green onion before serving.

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