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Ingredients: 300 grams of quail eggs.

Excipients: 4 grams of Tieguanyin.

Seasoning: 200 grams of white sugar, a little Chubang pure peanut oil, 3000 grams of water, 12 grams of salt, 9 grams of Chubang chicken powder, 200 grams of Chubang chicken juice, 5 grams of Chubang special dark soy sauce, 20 grams of rock sugar, Chubang 5 grams of iron-fortified Naughty soy sauce, 4 garlic granules, 6 ginger slices, 3 spring onions, 5 grams of onions, 5 grams of carrots, 10 grams of celery, 3 grams of coriander, 3 star anise, and 5 bay leaves.

Production process:

1. Heat cold oil in a pan, leave a little Chubonte pure peanut oil to boil until it turns into sugar, add water, salt, Chubond chicken powder, Chubond chicken juice, Chubond premium dark soy sauce, rock sugar, Chubond iron fortified Little Naughty soy sauce, Garlic granules, ginger slices, 3 shallots, onions, carrots, celery, coriander, star anise, bay leaves, then add Tieguanyin and cook for a while, filter into ice water and let cool;

2. Boil water in a pot, put the quail eggs into a colander, boil them in boiling water for 2 minutes, chill and remove the shells (leave a few shells for decoration);

3. Peel the quail eggs and soak them in water, salt, Chubang chicken powder, Chubang chicken juice, Chubang premium dark soy sauce, rock sugar, and Chubang Iron fortified Little Naughty soy sauce for 5 hours.

Dishes features: salty tea juice, soft and tender