1. Ingredients: 16 quail eggs, 100 grams of spinach (or bean sprouts).

2. Seasoning: half a spoon of rice wine, 1 and a half spoons of soy sauce, half a spoon of sugar, 2 spoons of dry corn starch, appropriate amounts of salt and MSG, 1 and a half spoons of 40° water corn starch, 300 grams of raw oil ( Actual consumption) 75 grams.

3. Place the quail eggs in a pot of cold water, bring to a boil over medium heat, then sauté them over low heat, then remove them from the heat and put them into cold water to cool them to shrink the egg flesh and peel off the shells. It's much easier, and then sprinkle the dry cornstarch into the shelled eggs so that the surface of the eggs is covered with dry starch.

4. Heat a pan and add 250 grams of oil. When the oil is 70 to 80% hot, put in the quail eggs and fry them over high heat until the eggs turn golden brown and the surface is wrinkled. Drain the oil.

5. Put the fried quail eggs into the pot, add rice wine, soy sauce, sugar, fresh soup, and MSG. After boiling, simmer over low heat for 15 minutes, and add the corn starch. Make it smooth and thick, drizzle with oil and glaze and serve.

6. Heat a clean pot, add a small amount of oil to the pot, simmer the pot with a little fine salt, add spinach and stir-fry quickly, add MSG, wait until it is soft and green, then pour it into a colander and drain the soup. , place around the quail eggs and serve.