Cooked by:
Put 1 cup of soy sauce, 3+ 1/2 cup of water, 3 tablespoons of refined rice wine, 1 green onion, 1 onion, 4~5 whole peppers, 3~4 dried peppers, and 3~4 dried shiitake mushrooms in a pot, boil them over high heat for 20 minutes, and put them down to use only the soup. Transfer the remaining soup to a glass bottle, store it in the refrigerator, and use it instead of soy sauce
.

Cut potatoes, carrots, and peppers into quail eggs.

Squeeze the water out of the tofu in a cotton cloth. Chop the chicken breast into small pieces and mix it with tofu, add a little salt and pepper, and beat it patiently.

Attach the tofu meat batter to the quail egg in the shape of a quail egg.

Pour 1+ 1/2 cups of sauce into a pan or pot, and when it boils up, boil it down for 30 to 40 seconds, add potatoes, carrots, garlic, quail eggs, and 1 tablespoon of sugar, and boil it down over medium-low heat.

If there is about a third of the soup left on the floor, add 2~3 tablespoons of grain syrup, boil it for another 1~2 minutes, then put peppers and turn off the heat.