Ingredients
200 g fresh longan (about 1 cup), 10 quail eggs.
Seasonings
5 g ginger slices, rock sugar to taste.
Steps
1. Peel and pit fresh longan, then rinse them in clean water; wash the quail eggs, boil them in a pot of water until cooked, remove and cool under cold water, then peel off the shells.
2. Place a clean pot over high heat, add enough water, then add the longan meat and ginger slices. Bring to a boil, skim off any foam, then reduce the heat to low and simmer for about 10 minutes. Remove and discard the ginger slices, add the quail eggs and bring to a boil again, then add rock sugar and cook until dissolved. Remove from heat and serve.