1. First, we wash quail eggs and cook them in cold water. After the water boils, we remove the floating foam from the pot, and then turn to medium heat for 5 minutes. After quail eggs are cooked, we pour them out and quickly put them in cold water to freeze, which makes it easier to shell.

After the quail eggs are cooled, peel off the shells one by one, and then cut one knife on both sides, which makes it easier to taste. Cut the shallots and put the ginger slices together. Add two star anises, several dried peppers, a pinch of pepper and a few fragrant leaves for later use.

2. Let's fry quail eggs, burn oil in the pan, pour quail eggs when the oil temperature is 50% hot, fry them on low heat, gently stir them to heat them evenly, and pour out the oil when the surface of quail eggs is wrinkled and golden yellow.

3. Leave the bottom oil in the pot, pour in the prepared spices, stir-fry over low heat to get the fragrance, add 5g of bean paste, stir-fry the bean paste to get the red oil, then pour in the fried quail eggs, and pour a can of beer along the pot. The amount of beer should not exceed quail eggs, and then start seasoning.

4. Add 5g oyster sauce, 5g soy sauce, 2g soy sauce for coloring, a little sugar, 1 g chicken essence and 1 g salt. Because the sauce is salty, there is no need to put too much salt here. After the soup is boiled, simmer for 8 minutes, so that quail eggs can absorb the soup and taste it.

After 5.8 minutes, we picked out the spices in the pot, turned to the fire and collected the soup. After the soup thickens, we take out the pot, put quail eggs on the plate and pour in the delicious soup.

Technical points:

1. Quail eggs must be marked with some knives to facilitate tasting.

2. Quail eggs are fried, the surface is crisper and more delicious.