1. Add 1 tablespoon of minced garlic + 1 tablespoon of sugar + 1 tablespoon of light soy sauce + 1 tablespoon of soy sauce + 1 tablespoon of cornstarch + 1 tablespoon of sesame oil + 1 tablespoon of rice wine + a little pepper to mix well.
2. Stir in the same direction until the glue is formed, then divide into 6 equal parts.
3. Wash the tomatoes, cucumbers, and onions and cut them into small particles.
4. The quail eggs are boiled and shelled and then coated with cornflour.
5. Spread a portion of minced meat on plastic wrap, smooth it, and place a quail egg in the center.
6. Then pick up the fresh-keeping paper for 4 weeks, wrap the meat completely on the whole egg, and repeat for the remaining 5 pieces.
7. Heat the wok, add oil and turn to medium heat. Add the meat-wrapped quail eggs and fry until golden brown and serve.
8. Heat up the pan, add an appropriate amount of oil, and fry until fragrant in step (3).
9. Infuse the broth, tomato sauce, chopped dried Luo Ren, crushed black pepper, a little salt, and 1 teaspoon of sugar and boil until boiled.
10. Add minced meat quail eggs, cover and cook for 10 minutes.
11. Ready to serve!
