Materials:

400g quail eggs, 2 aniseed, cinnamon 1 small pieces, about pepper 10, 2 fragrant leaves, tsaoko 1 piece, 4 ginger, 5 dried red peppers, 45ml organic soy sauce, rice wine 10ml, 5g sugar and 5g salt.

Practice:

1. Wash the floating dust of quail eggs, put them in a pot with cold water, boil them on medium heat, turn to low heat for 5 minutes, then turn off the heat and stew for 5- 10 minutes.

2. When cooking quail eggs, prepare ginger slices and various spices, and mix well with organic soy sauce, yellow wine, sugar and salt.

3. Take out the cooked quail eggs and take a shower. Ice them with ice water for 5 minutes and then control the water. Cracking the skin of quail eggs one by one is convenient for cooking later.

4. Put a proper amount of water in the casserole (you can skip quail eggs), add spices and the prepared sauce, and boil for 10 minute.

5. Put the quail eggs in the casserole, boil them again and turn to low heat for half an hour.

6. Turn off the fire after half an hour, and it will taste better after the soup is cooled and soaked in the refrigerator for one night.

Intimate reminder:

1. Cooked quail eggs will be easier to shell and less fragile if they are iced with ice water.

2. I made the sauce of marinated quail eggs relatively lightly this time, and it needs to be soaked in the refrigerator for one night, and it tastes just right.