1. Pick off the remaining feathers of the duck wings and soak them in clean water for about one hour.
2. The quail eggs are cooked and peeled for later use.
3. Spice breakdown.
4. Pour the bottom oil in the wok, sauté the scallions, ginger, garlic, add other seasonings, add boiling water (subject to the ingredients that can be submerged), and finally add the blanched duck wings and quail eggs. Bring to a boil and simmer for about an hour. It is best to soak for six hours after turning off the heat.
5. Finished picture
Tips:The stewed vegetables are soaked for several hours for the best taste.
