1. Prepare the ingredients, shell the quail eggs, and wash the rapeseed.
2. Shred the tenderloin, add salt, soy sauce, five-spice powder, add a little oil, a little sugar, and dry starch to marinate for later use.
3. Blanch the rapeseed, add a little vinegar, and remove the cold water.
4. After the rapeseed is drained, cut into thin strips and put on a plate for later use.
5. Pour water into the pot, 70-8% heat, pour the tenderloin, use chopsticks to cut open.
6. Add soy sauce and stir fry a few times with oyster sauce.
7. Add quail eggs, 1 tablespoon of salt, half a small bowl of water and stir fry.
8. Pour the meat and eggs together with the soup on the rapeseed.
Tips:Add a few drops of vinegar when the rapeseed is blanched to keep the original emerald green color.
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