1. Ingredients: 500g quail eggs.

2. Accessories: 3 dried chilies, 2 aniseed, 3 bay leaves, appropriate amount of cinnamon, appropriate amount of cumin, appropriate amount of pepper, appropriate amount of tangerine peel, 5-6 pieces of rock sugar, 2 spoons of oyster sauce, old 1 tsp smoke and 1 tsp salt.

3. Wash the quail eggs and soak them in salt water for a while.

4. Boil the can bottles and lids in water for a while to disinfect and sterilize, then let them dry naturally for later use.

5. Spices, dried tangerine peel, bay leaves, cinnamon, Sichuan peppercorns, cumin, grass fruits, dried chilies, and aniseed, you can mix this as you like.

6. Boil water in a small pot to cook the spices, then add a spoonful of dark soy sauce, a spoonful of salt, and two spoons of oil. When the water boils, add the quail eggs and cook them together.

7. After the quail eggs are cooked, use an iron spoon to break the skins one by one and put them into cans while they are hot. The skins are broken into pieces to facilitate the flavor.

8. Filter the boiled egg soup and pour it into the bottle. Be sure to fill it up. If you like spicy food, you can put the chili pepper in together.

9. Cover the lid, be sure to tighten it, boil water in a steamer, put the can upside down and steam it.

10. Turn on the steamer and steam for 5 minutes, turn off the heat, take out the can while it is hot and tighten it tightly again, and let it cool down.

11. After the can is cool, it is ready when the middle of the lid can be clearly seen to be concave.