1. Boil quail eggs in a pan under cold water for eight minutes
2. Peel in cold water for later use
3. Prepare a small bowl, pour half a bowl of water, add three teaspoons of ketchup, two teaspoons of sugar, one-third of a teaspoon of salt and a little chicken powder, mix thoroughly, mince ginger and set aside
4. Pour the right amount of base oil in the frying pan and cook until 50% of the heat. Fry the quail eggs
5. When the surface is golden, remove the tiger skin and set aside
6. Leave a little oil in the pot and sauté the minced ginger
7. Pour in the prepared seasoning
8. Add quail eggs and bring to a boil
9. Cook until the soup is thick and ready to be out of the pot
10. Finished product
11. Sweet and sour, nutritious and delicious
Tips:Before frying quail eggs, use kitchen paper or a clean kitchen towel to absorb the moisture on the epidermis to prevent the frying process from being scalded by the hot oil!
