1. Clockwise: chili powder, chili, fennel, Chinese pepper powder, Chinese pepper, five-spice powder, garlic cloves (and Pixian bean paste, oily tempeh, add it when you put the oil);
2. Pour about 3 tablespoons of oil, and fragrant these seasonings over low heat;
3. Pour clean water;
4. Then add bay leaves and cinnamon (these two things can't be stir-fried with the previous seasonings, so add them at the bottom of the pot), and finally add the dark soy sauce;
5. You must prepare the oily tofu, dried tofu with orchids, cut the venetian leaves into long strips, cut the dried tofu into two pieces, and cut the quail eggs into the shell. These preparations must be done in advance;
6. After the bottom of the pot is boiled, put all the ingredients in the pot and eat while boiling.
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