Cooking Steps

1. 

   Step1:Pour more oil into the oil pan. The oil temperature is about 70% hot (use chopsticks to put it into the oil. Make small bubbles). Pour quail eggs into the oil pan. I use cooked ones. Just oil them directly. If it's raw quail eggs, boil the boiled water of the eggs first and then peel off the shells.

2. 

   Step2:Put quail eggs in an oil pan and drain them when they are on the skin. Put them on a plate for later use.

3. 

   Step3:Clean the carrots. Peel them. Cut them into smaller hobs. Set aside

4. 

   Step4:Scald the tomatoes in boiling water. Peel them. I'm used to peeling tomatoes. Cut into small pieces about the size of carrots. Set aside.

5. 

   Step5:Keep the bottom oil in the pot. When the oil is hot, pour in the carrot pieces. Stir fry the oil to turn yellow. You can smell the smell of carrot

6. 

   Step6:Pour in the oiled quail eggs. Stir fry them together for several times. Stir fry until the quail eggs and carrot oil are completely compatible. That is to say, the color of quail eggs is yellowish.

7. 

   Step7:Such a spoon. Two spoons of rice sauce. My rice sauce. (this sauce can be determined by your taste. It can be soybean sauce. It can also be Korean chili sauce. It can be whatever you like. Just put it.) Stir fry the sauce and eggs until they are well combined.

8. 

   Step8:Add water to the pot. The amount of water just doesn't reach the egg. Don't forget all of it. Cover and boil until water boils. Change to medium low heat and continue to cover and simmer for a while (510 minutes). Pour in the cut tomatoes. Stir for several times. Collect the juice in high hea

9. 

   Step9:When the soup is about to be collected, add some salt according to your own taste (if you like light, you can choose not to add salt according to your own taste). Turn off the heat and serve the plate