1. Boil the quail eggs in cold water and boil for 5 minutes. Remove the cold water and peel off the shell
2. Rinse the broken shell with clean water after peeling it off
3. Thaw frozen tofu in advance, gently squeeze out the moisture and cut into small pieces
4. Chicken leg boneless
5. Boneless chicken thighs and plum head lean meat are cut into small pieces
6. The tomato is cut into crosses and burned on the fire for two times, then peeled and diced
7. Heat an appropriate amount of oil in a pan over medium heat, add star anise, minced garlic and ginger slices and sauté
8. Put the lean meat and chicken in the pot and stir fry quickly
9. After the meat changes color, add cooking wine and stir fry evenly
10. Stir fry with oyster sauce, light soy sauce and dark soy sauce
11. Wait until the meat is colored, pour 2 bowls of warm water and turn off the heat
12. Pour the broth into a casserole, put quail eggs, frozen tofu and tomatoes, add a tablespoon of Korean chili sauce, and boil over medium heat
13. After boiling, gently turn the bottom and mix well, cover the pot and simmer for 35 minutes, then sprinkle with chopped green onion.
14. You can't miss it
