Put the quail egg shell into the cold water and cook it, then peel off the shell for use.
Put the oil in the pot and burn it to 70% heat, then put the quail eggs into the pot and fry until the epidermis is golden.
Put a small amount of oil in the pot, add the tomato sauce and stir-fry over medium heat, then add the appropriate amount of boiling water and mix well.
Put salt, vinegar, sugar, and glutinous rice in the bowl and mix well.
Sprinkle with parsley when you cook