1. Main ingredient: 500g quail eggs.
2. Accessories: 3 dry peppers, 2 large ones, 3 fragrant leaves, some cinnamon, some cumin, some Chinese prickly ash, some tangerine peel, 5-6 rock sugar, 2 spoons oyster sauce, 1 spoonful old soy sauce, 1 spoonful salt.
3. Clean quail eggs and soak them in salt water for a while.
4. Boil the jars and lids with water for a while, sterilize them, and dry them naturally for use.
5. Spices, dried tangerine peel, fragrant leaves, cinnamon, Chinese prickly ash, cumin, grass fruit, dried chilli, and large ingredients are optional.
6. Use a small boiling pot to boil the spices, then put a spoonful of soy sauce, a spoonful of salt, two spoonfuls of oil consumption, boil the water and put the quail eggs into it to boil together.
7. After the quail eggs are cooked, use an iron spoon to break the skins one by one and put them into the jars when they are hot.
8. Filter the boiled egg soup and pour it into the bottle. Be sure to fill it up. If you like spicy, you can put chilli into it.
9. Close the lid, be sure to tighten it, use a steamer to boil water, and pour the can into it for steaming.
10. Boil the steamer for 5 minutes, turn off the heat, take out the can while it is hot, tighten it again, and let it cool.
11. After the can is completely cooled, the middle of the lid can be clearly seen to be concave.