1. Wash quail eggs first, and then prepare seasoning.

2. Put quail eggs and seasoning together in a cold water pot, boil the water and cook for 5 minutes.

3. Then pick up an egg with a spoon, and then break the eggshell with a spoon or fork.

4. Break all the eggs into eggshells, then add soy sauce and soy sauce and continue to cook for half an hour.

Canned quail eggs:

1. First, wash quail eggs and put them into the pot.

2. Pour cold water into the pot, and then ignite the water to boil.

3. Turn off the fire after the water boils, cover the pot and stew for ten minutes.

4. After ten minutes, open the lid and press each quail egg with a spoon to crack the quail egg skin.

5. Fire again, and put aniseed, pepper, cinnamon, fragrant leaves, fennel and ginger in the pot for ten minutes.

6. After ten minutes, pour in the right amount of cooking wine, soy sauce and salt.

7. After all the flavors are adjusted, turn off the fire, cover the pot, and simmer until the quail eggs and soup are cold.