1. Wash quail, cut 1 quail into 4 pieces, set aside
2. Add rock sugar when layer 7 or 8 of the oil pan is hot
3. Boil slowly over a small fire until the rock candy spit out white bubbles
4. Then add the quail and stir fry for a while
5. Add appropriate amount of water, appropriate amount of soy sauce, add a few dried chilies, boil over high heat and simmer slowly over low heat
6. I boil it for about 20 minutes, then turn on high heat to collect the juice, and it’s ok when the juice is almost dry
7. Add some chicken essence and bell peppers before serving
