1, raw materials: pepper, cinnamon, fragrant leaves, fennel, ginger, soy sauce, cooking wine and salt.

2. Wash quail eggs and put them in the pot. Pour cold water into the pot.

3. Turn off the fire after the water is boiled. Cover the pot and stew for ten minutes, so that the cooked quail eggs are not only good for the foreskin but also can put out the fire.

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

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

6. Pour in the right amount of cooking wine and soy sauce.

7. Put salt when turning off the fire. When all the flavors are adjusted, turn off the fire, cover the pot and stew until the quail eggs and soup are cool.