First, the quail eggs are cooked and peeled, and fried into tiger skin and quail eggs.
Put a little oil in the pot, stir the ginger slices and diced pork belly, and pour the sugar into the sugar.
Add cooking wine and stir-fry. Pour the quail eggs, pour in two bowls of boiling water, and cover the lid for fifteen minutes.
Soak the yuba in warm water, and do it in advance. At this time, cut the yuba and turn it in a soft place. When cutting it, put it alone and pour it into the pot for a while.
After fifteen minutes, pour the yuba block that is not soft, first simmer for ten minutes, then pour all the yuba together, pay attention to the amount of water, and if there is less water, add a bowl of boiling water.
Open the lid after fifteen minutes, stir fry evenly, add salt and taste the salty, and then lick a lot of it.
Collect the juice from the fire and serve it.