Cooking Steps

1. 

   Step1:Wash quail eggs and cook in cold wate

2. 

   Step2:Water cooling and peeling for standb

3. 

   Step3:Water immersion and washing of shrimp tai

4. 

   Step4:Put boiling water into the pot and blanch it. Bring it out after boiling agai

5. 

   Step5:Rinse with cold water for standb

6. 

   Step6:Sliced scallion, sliced ginger, sliced linear pepper, sliced Chinese prickly ash and star anise as spare part

7. 

   Step7:Hot pot with all the ingredient

8. 

   Step8:Dry pot for a whil

9. 

   Step9:Stir fry in salad oi

10. 

    Step10:Pour in scallion and ginge

11. 

    Step11:Stir fry with small fire to produce fragranc

12. 

    Step12:Add 15g Pixian bean past

13. 

    Step13:Stir fried red oi

14. 

    Step14:Turn the fire and pour in the shrimp tai

15. 

    Step15:Pour 20 ml of cooking wine along the edge of the po

16. 

    Step16:Add 15 ml of raw sauce and stir fry for a whil

17. 

    Step17:Add 1.5g white peppe

18. 

    Step18:25g white suga

19. 

    Step19:Pour in a can of bee

20. 

    Step20:Turn to low heat and simmer for 10 minute

21. 

    Step21:Pour in quail eggs. Heat to collect juic

22. 

    Step22:Add 2 g chicken essenc

23. 

    Step23:Pick out excess spice

24. 

    Step24:Stir fry with peppe

25. 

    Step25:Pour in a little pepper oil before leaving the po

26. 

    Step26:Plate. Sprinkle with white sesam

27. 

    Step27:Finished product

28. 

    Step28:Finished product

29. 

    Step29:Finished product

30. 

    Step30:Finished product

31. 

    Step31:Finished product

32. 

    Step32:Finished product

33. 

    Step33:Finished product

34. 

    Step34:Finished product

35. 

    Step35:Finished product

36. 

    Step36:Finished product

37. 

    Step37:Finished product

38. 

    Step38:Finished product

39. 

    Step39:Finished product

40. 

    Step40:Finished product