Ingredients
8 quail eggs, 1 box of fermented rice wine (jiuniang), 500 g (about 1 lb) water.
Seasonings
50 g (about 1/4 cup) rock sugar.
Steps
1. Cook the quail eggs until hard-boiled, then peel off the shells.
2. Place the fermented rice wine and quail eggs together in a pot, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
3. Finally, add the rock sugar, turn off the heat, and let it cool before serving.