1. Remove the internal organs from the quail and wash them thoroughly.

2. Boil it in boiling water to remove blood, wash and set aside.

3. Add cinnamon and bay leaves to the brine, bring to a boil, add the quails and cook for 10 minutes. Turn off the heat and open the lid and let the quails soak in the brine for two hours.

4. Mix honey, dark soy sauce and lemon juice.

5. Brush a layer of prepared honey juice on the quails. If time allows, you can air-dry them for about 2 to 3 hours. If you don't have time, you can use a hair dryer to dry them.

Repeat this step one more time.

6. Brush the quails with honey juice before baking, wrap the quails' feet and wings with tin foil, cover the baking sheet with a layer of tin foil, and place the quails on the baking sheet.

7. Preheat the oven to 180 degrees and bake for about 25 minutes until the quail skin is browned.

Because the braised quail is already cooked.