Cooking Steps

1. 

   Step1:Peel quail eggs after cookin

2. 

   Step2:A large collection of spices ~ 2 pieces of fragrant leaves, 1 piece of anise, 1 piece of cinnamon, 4 pieces of clove ~ the choice of spices can be based on personal preference

3. 

   Step3:Add 1 tablespoon of soy sauce ~ more soy sauce is used for colorin

4. 

   Step4:It's a raw sauce ~ it's light in color ~ if you don't like it too dark, use it more often

5. 

   Step5:Add white sugar ~ I like to put sugar in brine eggs ~ so the seasoning is also based on personal preferences

6. 

   Step6:Never add water. Boil over high heat, turn to low heat, boil for 1520 minutes, then take out quail eggs and dry them, then put them back to boi

7. 

   Step7:Maybe it's the same color after two or three times. If you don't have enough brine, you can add some water

8. 

   Step8:I think quail eggs are small. It's almost the same as cooking three or four times. The more times you need to cook it carefully, the thinner the skin, the better the Q, and the deeper the color in it, the better the taste. So you have to work hard to cook more times with egg

9. 

   Step9:If you are lazy to cook like me for a few times, you can thicken the brine at last. One is coloring. The other is making the concentrated soup adhere to the surface to make the taste stronger. You can make up for the lack of cooking

10. 

    Step10:Finished product