I'm going to boil quail eggs first.
If the quail eggs were refrigerated, take them out at room temperature for about 30 minutes to relieve the cold energy.
That way, the skin doesn't break when it's boiled.

Soak 4 sheets of water 700ml + kelp (5cm by 5cm) and remove the kelp after 15 minutes to complete the kelp water!

I think I lost a lot of cold energy after leaving quail eggs at room temperature for more than 30 minutes.
We can boil it now.
Carefully place quail eggs in a pot and add enough cold water to cover them.
Then add half a large bottle of salt and 2 large bottles of vinegar and bring to a boil over high heat.

Before the water boils completely,
Slowly stir the quail eggs in one direction using a spoon when the bubbles start to rise.
That way, the yolk is located in the center without leaning to one side, so even if it's a little cumbersome, stir it in one direction for about a minute.
When the water starts to boil, reduce the heat to medium and simmer for another 5 minutes.

Soak the boiled ones in cold water for a while and strain them through a sieve.

Put an appropriate amount of boiled quail eggs and a little water in an airtight container, close the lid, and shake it up and down a few times to evenly crack the quail egg shell, so please refer to it.
But don't shake it too hard.

Slowly peel the skin
Oh, my... But this work, as usual, seems to be too much of course...
Next time, I'll buy peeled quail eggs -_-

I picked one of the quail eggs that I worked hard on for 5 minutes and cut it in half.
Normally, the yolk would have been skewed to one side and went into the stomach more than half,
The fact that none of the guys who lived this time had such a thing!

Shall we make the stew now?
Put 4 tablespoons of universal soy sauce, 3 tablespoons of dark soy sauce, 2 tablespoons of mirin, and 4 tablespoons of oligosaccharide in the pot.
(If you don't have multi-talented soy sauce, you can add dark soy sauce.) ^^)

Add 700ml of kelp water and mix it well and throw quail eggs!
When the soup starts to boil over high heat, turn it down to medium heat.

Mix carefully in-between so that the quail eggs are evenly colored and flavored.
Boil the soup until 1/3 of it is left!
(If the soup becomes too small, quail eggs may have spots, so be careful!!!)

It's salty and sweet
There's less than half of the container left for my son to eat 8 quail eggs in soy sauce