1. Cook quail eggs in advance, about 5 minutes. After boiling, pour out the water and shake the pot while it is hot, which can break the quail eggshell, which will be easy to peel.
2. Heat the pan with oil.
3. Pour in quail eggs and fry until golden. Remove and control oil. (if you peel the quail eggs that show the yolk, you can eat them directly. If the yolk is fried, there will be a lot of foam, which will cause the oil to overflow.)
4. Wash the fungus and tear it into small pieces; cut the green and red pepper into small pieces; take a small bowl and mix the onion, ginger and garlic, cooking wine, vinegar, soy sauce, chicken essence, salt, sugar and stock well, and mix them into fish sauce.
5. Heat the frying pan with vegetable oil, add Pixian bean paste, stir fry with green and red pepper and black fungus, and pour in fish flavor juice.
6. Put in quail eggs.
7. Thicken with starch.
8. Sprinkle with scallion and cook until fragrant.