1. Ingredients: Wangchao (washed).
2. Quail eggs (cooked and peeled).
3. Ginger slices, dried chili, aniseed, rock sugar.
4. Pour the oil in the saucepan and heat it up, then put the ginger slices in the saucepan.
5. Afterwards, go down into the Wangchao, add some cooking wine and stir fry.
6. Then, combine the quail eggs, put the dried chili and the aniseed, stir fry and bring to a boil.
7. Then, add the right amount of salt, soy sauce, and rock sugar.
8. Season to a boil.
9. Finally, cook until the broth is thick and ready.
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