1. Prepare all ingredients.
2. Boil the quail eggs in a pot, continue to cook for one minute after boiling, and simmer for five minutes.
3. Then pick up the pot and shake it up and down so that it is easy to peel. Peel the quail eggs and set aside.
4. The peeled quail eggs are washed with water, drained, and sprinkled with some flour.
5. Use a bowl of cornstarch, soy sauce and ketchup to mix into gorgon.
6. Heat the pan with oil, put the eggs in the pan and fry, sprinkle with salt.
7. After frying, add in the chopped garlic and burst it.
8. Then pour the tuned glutinous rice in.
9. Collect the juice at the end.
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