1, quail eggs: half a catty, dried peppers: four, cinnamon: one, star anise: three, Amomum tsao-ko: one, cardamom: two, peppercorns: a handful, fragrant leaves: two, salt: three spoons of braised soy sauce: three spoons.

2. Wash quail eggs and put cold water into the pot to boil. Prepare spices. Boil the brine for a while and cook the quail eggs. Then add all the spices. Add three spoonfuls of salt. Braised soy sauce. Tap the skin of quail eggs with a spoon to make them tasty. Cook on low heat for an hour. It will be more delicious to marinate for one night after cooking. Take it out and put it in a bowl.

3. Clinically proved at home and abroad, quail meat and eggs can be used as adjuvant therapy for edema, obesity-induced hypertension, diabetes, anemia, hepatomegaly, cirrhosis, ascites and other diseases. Quail and quail eggs are rich in lecithin and cephalin, so it is easier to be absorbed and utilized than egg nutrition. Generally, the nutritional content of three quail eggs is equivalent to 1 egg. Quail eggs also contain rutin, laihuding and other substances that can lower blood pressure. Therefore, quail eggs are an ideal tonic for patients with cardiovascular disease.