Tiger quail eggs

Overview

It was my husband who taught me how to make this dish. He taught it to his apprentices, and he finally gave it a try! Too bad, too bad!

Material
Wash the quail eggs, put them in a pot, fill them with water (just cover the eggs) and add a small spoonful of salt. Turn up the heat and cook, then boil for another 5 minutes
Soak the hard-boiled quail eggs in cold water for 5-10 minutes.
Take a crisper, put the quail eggs in it, cover it, and shake vigorously for about thirty seconds.
The shaken quail eggs are easy to peel. After peeling, wash them in clean water.
Pour cooking oil into the pot (more oil is needed so that the eggs will not stick to the bottom when frying later)

$Tiger quail eggs step 6$
Drain the quail eggs and put half of them on a colander (this makes it easier to put the eggs into the oil pan)
Heat the oil until it is 3-4 mature, and slowly put the eggs in (note⚠, the oil temperature must not be too high, otherwise it will easily splash everywhere). During the frying process, use a slotted spoon to stir a few times to prevent the eggs from sticking to each other.
The surface of the fried eggs should be beautiful golden brown (don't fry them for too long, otherwise the outer skin of the eggs will be as old as a rubber band. Generally, it takes about 2 minutes to fry)
Leave a little oil in the pot, turn on low heat and stir-fry the star anise
Pour in the fried quail eggs, add two tablespoons of light soy sauce, 10g of sugar, stir-fry evenly, and then add a little cold water.
Cover and simmer over high heat for about 3 minutes.
Collect juice
Arrange on a plate and sprinkle with a little chopped green onion.