I still remember that when I was a child, I hated eating boiled eggs, but I was interested in the kind of canned eggs in the grocery store, even though the glass bottle still contained the "egg" of boiled eggs - I didn’t know that at that time. It’s a trick. I always think that the "egg" that is so small that people can eat one bite will be delicious. I forgot when I first ate the quail eggs. I only remember that the taste made me a little disappointed. Maybe I was too high in my childhood. Until today, the reason for the likes of quail is more because of its small size. Some time ago, the dishes at home were generally very light fried or cold salad. Suddenly I wanted to eat some red sauce with red sauce. The braised pork didn’t want to eat. The braised fish didn’t want to eat. Braised eggplant and braised potatoes were still I don't want to eat, go to the refrigerator and look at the eggs, but I think of the eggs, but the braised quail eggs should be delicious. ! Going to the market to buy a quail egg, drilling into the kitchen for a while, after doing a good job, without waiting for the plate, I first put a piece into the mouth, the outermost layer of protein is somewhat tough, but the inside is still particularly soft and tender, outside The wrapped salty and sweet sauce is mixed with tender egg yolk. I think if I eat the quail egg once, I will not be disappointed. This dish was made during the day when I was at home. When my husband came back, I went back to the pot and it was so hot. When I waited for my husband to go home, I couldn’t help but eat a few quail eggs that had already been cool. The taste is also very good.
Add cold water and a small amount of salt in the pot, put in the washed quail egg, boil in a large pot, then turn to medium heat and cook for another 6-8 minutes, remove the quail eggs and let the quail eggs completely cool.
Take a sealed box, put the quail eggs, add 1/3 of the water, cover the lid, shake the sealed box with both hands, so that the quail eggs collide back and forth in the inside, shake for about 2 minutes. Open the lid, peel off the remaining eggshell on the quail egg, peel off the skin, and control the net moisture for use.
Pour a little oil into the pot, add rock sugar, stir fry until the sugar melts, the color turns reddish brown and the caramel taste
Add quail eggs, so that the quail eggs are evenly mixed with fried sugar, add onions, ginger, dried chili and star anise, saute
Put a proper amount of soy sauce and stir fry evenly, then add water, the amount of water should be able to pass the quail eggs
After adding water, boil the fire, turn to medium heat and cook until the broth is only 1/3, then turn to the fire to collect the soup. Sprinkle with cooked sesame before the pot.