1. Peel the lettuce, wash and cut into thick filaments. Wash the carrots, peel them, and shred them. Quail eggs are raw half-boiled and peeled. Cut ginger slices.
2. Pour corn oil in a non-stick pan, add ginger slices, and turn on high heat. Heat the corn oil.
3. Pour shredded lettuce and carrots and start to fry.
4. Stir fry for 1-2 minutes. Pour the cooking wine to get rid of fishy.
5. Then add half a bowl of water and stir fry evenly.
6. Pour the quail eggs.
7. Add salt and stir fry to taste evenly.
8. Then cover the pot and simmer for 2-3 minutes.
9. Finally, add a little chicken bouillon, add freshness, and stir-fry evenly.
10. Turn off the heat and simmer for a while. Take it out of the pot and put it on the plate.
Tips:1. Quail eggs are half-boiled.
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