Ingredients: quail eggs, square ham sausage, black fungus, salted twist, soy sauce, salt and homemade mixed soy sauce.
Exercise:
1. Wash the auricularia auricula and tear it into pieces. Cooked quail eggs, shelled for use, twisted into 4-5 cm long. Square ham sausage 1 is divided into 4 parts for later use.
2. Add hot oil to the pot. When the oil temperature is about 30% to 40%, add quail eggs, fry them on low heat until tiger skin oil bubbles appear on the surface of the egg skin, take out the pan, put the square ham sausage into the pan, and fry them until tiger skin oil bubbles appear on both sides. Put it aside.
3. Put the auricularia auricula into the pot, stir-fry with high fire, add appropriate amount of water or broth, and bring to a boil. Stir-fry the prepared quail eggs until cooked, add seasoning salt, soy sauce and half a spoonful of mixed soy sauce, stir-fry evenly, simmer for a while, add ham sausage and twist, stir-fry evenly, and collect soup and plate.