1. Wash 1000g quail eggs and cook them. When cooking, do not cover the pot. Add a spoonful of salt to prevent it from breaking.
2. After cooking, add to cold water to cool.
3. Peel, wash and set aside. Pick out the egg yolk that leaks to avoid making the soup turbid.
4.
Marinade: A large bowl of stewed tendon meat, about 1500g, for the specific preparation method, please refer to my recipe-"Sauce tendon meat".
The soup of stewed pork, stewed ribs, and chicken are all treasures. They are stored in a safe box and can be stored for a long time. They can be marinated with eggs, tofu, kelp, etc. The taste is quite good.
5.
Prepare the ingredients.
Put 3 scallions, 3 large slices of ginger, star anise, bay leaves, cinnamon, and pepper in the spice box.
Even if you use old soup to marinate food, you must add appropriate amount of spices each time, otherwise the taste of the old soup will become weaker and weaker.
6. Pour quail eggs into the pot and add the old soup.
7. Add appropriate amount of water, it is advisable to have no raw materials.
8. Add onion ginger and spice box.
9.
Bring to a boil over high heat, add a little dark soy sauce to mix.
During the use of the old soup, the color will be absorbed by the ingredients, so add a little soy sauce when you use it again.
10.
Add 50g of cooking wine to remove fishy and freshness.
The cooking wine will volatilize during the cooking process, so you have to add more each time.
11.
Taste the taste of the soup. If the salt is enough, you don't need to add salt. If it's weak, add some salt.
Turn to low heat for 30 minutes, turn off the heat and simmer until cool.
12. Pick up the green onion, ginger and spices, and put them in the fresh-keeping box.
13. Pour the soup, seal it, store it in the refrigerator, and take it as you eat.
Tips:1. Pick out the yellow quail eggs;
2. After marinating the quail eggs, use a sieve to keep the soup.
