1. Shred the ginger, cut the green onion into rings, and cut the garlic into slices.
2. Boil the quail eggs (when boiling the quail eggs, wash them clean and cook them, add a little salt, break the quail skins, soak them in the soup for a few minutes, then remove them and soak them in cold water), and then peel them.
3. Wash the shiitake mushrooms with dry water and cut into pieces.
4. Wash the cabbage with dry water, cut into pieces, and open the stems and leaves.
5. Add oil, star anise and pepper from the pot, stir-fry on low heat to get the aroma and remove.
6. Add ginger and stir fry until fragrant.
7. Add shiitake mushrooms and stir fry to create a fragrance.
8. Add oyster sauce and sauté until fragrant.
9. Add the green onion and garlic, stir and stir well.
10. Add the cabbage stems and stir fry for a minute.
11. Add cabbage leaves, stir-fry, add salt and pepper and mix thoroughly.
12. Add quail eggs, light soy sauce and a little water to cover the fire and cook without water.
13. Prepared dishes.
14. Served dishes.
Tips:The oyster sauce must be sautéed before adding other ingredients. Because adding oyster sauce, add less salt.
