Canned quail eggs

Overview

My husband bought the raw quail eggs as if they were cooked. He didn’t pay attention to them all the way and none of them were broken.

Clean the quail eggs and soak them in salt water for a while.
Boil the can bottles and lids in water for a while to sterilize them, then let them dry naturally for later use.
Spices, tangerine peel, bay leaves, cinnamon, Sichuan peppercorns, cumin, grass fruits, dried chili peppers, aniseed, you can mix this as you like.
Boil water in a small pot to cook the spices, then add a spoonful of dark soy sauce, a spoonful of salt, and two spoons of oil. When the water boils, add the quail eggs and cook them together.
After the quail eggs are cooked, use an iron spoon to break the skins one by one and put them into cans while they are still hot. Crush the skins to facilitate the flavor.
Strain the boiled egg soup and pour it into the bottle. Be sure to fill it fully. If you like spicy food, you can add chili peppers
Put the lid on and be sure to tighten it tightly. Boil water in a steamer, put the canned food upside down and steam it.
Turn on the steamer and steam for 5 minutes, turn off the heat, take out the can while it's still hot, tighten it tightly again, and let it cool. When the can is cool and you can clearly see an indentation in the middle of the lid, it's ready.