Ingredients:
Tofu1 piece, about 350 grams,Quail eggsEggs10-14 pieces,Mushrooms3-4 pieces, soaked in waterBlack fungus100 grams,Goji berriesproper amount
Seasonings:
Ginger and garlic each 1 tablespoon,1 teaspoon,Oyster sauce 1 tablespoon,Soy sauce1 tablespoon, salt 1/2 teaspoon,Cane sugar 1/3 teaspoon, Shaoxing wine 1/2 teaspoon,Chicken essence,Water starch 2 tablespoons, water 1 cupMakes:1. Prepare all ingredients. Remove the stems from the mushrooms and wash them. Soak the black fungus in water, then clean and tear into small pieces. Boil the quail eggs, peel them, and set aside.

2. Cut the tofu into 1.5 cm cubes. Slice the mushrooms.
3. Heat a wok over medium heat, add about half a cup of oil. Once the oil is 50% heated, add the tofu pieces and fry until golden brown. Remove and drain the excess oil.
4. Add the quail eggs to the oil and fry them until slightly colored and wrinkled. Use low heat to avoid splattering and stir continuously with a fork for even coloring.
5. Heat some of the remaining oil in the wok over medium heat, add the ginger and garlic and stir-fry until fragrant.
6. Add the sliced mushrooms and cook until soft. Add a little Shaoxing wine, then add oyster sauce, soy sauce, and cane sugar, stirring well to combine.
7. Add the black fungus and stir-fry briefly.
8. Pour in the water.
9. Add goji berries and salt, bring the soup to a boil.
10. Mix in the water starch to thicken the sauce, cook until the soup thickens.
11. Return the fried tofu and quail eggs to the wok and stir-fry until evenly coated with the sauce.
Ingredients
.12. Season with chicken essence and serve.Tips:
The smooth surface of the tofu and quail eggs is not good for flavor absorption or easy handling, so frying makes them rougher and better at absorbing the broth, enhancing taste and making it easier to pick up with a fork.

The tofu should be fried until slightly golden but firm. Overcooking can make it tough and affect texture.
Frying quail eggs may cause bubbling and splattering due to their porous nature; use low heat and minimal oil, stir frequently to prevent injury.
Fry the tofu blocks until the surface turns golden yellow and slightly set, as leaving them for too long can cause the tofu to become old and hard, affecting the texture.
When frying quail eggs, the surface is prone to bubble and splatter oil, so it's best to do this at a low temperature with little oil to avoid hurting yourself.