1. Put the purchased quail eggs in clean water to clean the surface, put them in a pot of cold water, add a little vinegar (for easy peeling after cooking), cook for about ten minutes, and remove.
2. Peel off the skin of the cooked quail chicken one by one, put it in a hot oil pan, fry until the surface is golden, remove and set aside.
3. Wash the surface of the pork belly, cut the mahjong cubes, put it in a pot of cold water, reduce the heat to the minimum, cook for 30 minutes, remove it, pass it over with clean water, and set aside.
4. Clean the double pleurotus, the big one is two, and the small one is fine.
5. Put the oil in the pan, the oil is 70% hot, add the pork belly in the flying water, and fry until the meat is oily.
6. Pour the cooking wine and remove the fishy.
7. Pour in the braised soy sauce and color.
8. Add ginger slices and stir well, pour in appropriate amount of hot water (the standard is not the meat), add two star anises, bring to a boil on high heat, reduce to low heat for one hour.
9. Add green onion, pour in double pleurotus.
10. Pour in the fried tiger skin quail eggs, bring to a boil again, turn to low heat and cook for half an hour.
11. Add a large piece of polycrystalline rock sugar, cover the pan, and cook for ten minutes on medium heat.
12. When the soup is running low, add an appropriate amount of salt.
13. Add an appropriate amount of Daxi Daiji Essence, boil on high heat for 5 minutes, collect the juice, and then serve.
