Quail eggs are cooked in shells and immersed in cold water for a quarter of an hour for easy peeling. Cut 2 to 4 small mouths on the quail eggs.
Salt, white sugar, soy sauce, soy sauce, beer and mix thoroughly, put the quail eggs that are peeled and cut. Soak for more than half an hour and fully taste.
The fire is boiled, and the small fire slowly collects the juice. Be sure to slowly squat to ensure that the taste + color.
The beer is about twice as large as the egg, ensuring that it is colored after the meal. It’s okay to take a little more salt from the old soy sauce.