1. Put the quail eggs in cold water and boil for another 5 minutes, remove and soak in cold water for one minute, remove the shells
2. After peeling, wash the broken shells with water
3. Thaw the frozen tofu in advance, squeeze the water and cut into small pieces
4. Cross the tomatoes and burn for two times, then peeled and diced
5. Cut the chicken legs into small pieces after removing the bones, and cut the lean meat into small pieces.
6. After overheating the pan, add a proper amount of oil to the star anise, minced garlic and ginger slices and sauté
7. Put the chicken and lean meat in and stir fry quickly
8. After all the meat changes color, add cooking wine and stir fry evenly
9. Pour in oyster sauce, stir fry the dark soy sauce and light soy sauce evenly
10. After the meat is colored, put it in two bowls of warm water and turn off the heat
11. Pour the meat and water into a casserole, add frozen tofu, tomatoes and quail eggs, add a spoonful of Korean hot sauce, and boil over medium heat
12. After boiling, gently turn the bottom and mix well, cover the pot and turn to low heat and simmer for 35 minutes.
13. Baked, hot, with a bit of Korean sweet and spicy flavor
