Tiger-skin quail eggs - a quick and easy recipe with fermented bean curd flavor.

Wash the quail eggs and chicken eggs, put them in a pot of cold water, bring to a boil over medium-low heat, and then cook for 5 minutes.

Remove from the water and soak in cold water for 5 minutes, then peel off the shells.

Heat oil in a pan until it reaches about 40-50% of its maximum temperature, then add the eggs.

Cover the pot and fry the eggs over medium heat.

It's best to open the lid and stir it every half minute.

It should be fried to this consistency.

Choose Xianheng ham and fermented bean curd.

No need to wash the pot. Use low heat and stir-fry a piece of fermented bean curd with the oil left over from frying the eggs.

Then add 1-2 bowls of boiling water, and some fermented bean curd juice, and bring to a boil.

Add the fried eggs and simmer over the lowest heat.

Simmer until the liquid has reduced or only a little bit remains, being careful not to let it burn at the bottom.

It can be eaten hot or cold after cooking.

I feel that quail eggs will taste better if left to sit for half a day.