Quail eggs washed and cooked, peel off the shell and set aside. Vegetarian chicken, green pepper. Wash and slice the green peppers and set aside. Cut the vegetarian chicken into small pieces. Heat a non-stick pan, add oil and fry the vegetarian chicken nuggets until golden brown on both sides. Fry it like this and fish it out. Add the quail eggs in the original pot and fry them slightly. Leave a little oil in the original pot and add a part of the shallot companion June sweet noodle sauce, one part of the shallot companion June sweet noodle sauce, and one part of the Verticilage oyster sauce. Stir-fry well and add an appropriate amount of sugar. Sauté until the sauce is darker. Add the vegetarian chicken and quail eggs and stir-fry well, then add a small bowl of water. Over medium-low heat, cover and simmer until the soup is thick, sprinkle with green pepper flakes. Stir well and let out. The sauce is rich in flavor and delicious in the salty and fresh with sweetness. Do you like it?
![Food Recommendation: Fatty sausage, spiced striped fish, quail egg steamed bitter melon to be prepared[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)