Boil quail eggs with salt and vinegar in water, rinse them in cold water, and peel them. Salt makes it easier to peel the skin in front of osmosis, and vinegar solidifies when it reacts with protein with acid, so even if the skin is broken, it prevents it from becoming quail egg soup. (Eggs as well) Boil in about three minutes after boiling water in a quail egg at room temperature.

Grease a pan with plenty of oil and bake popcorn potatoes and dumplings to drain the fat with a kitchen towel, etc. Popcorn potatoes need to be deep fried so they don't break.

Grease the pan with chili oil, then add the minced garlic and stir-fry it as if it is scented.When scented with garlic, add garlic before pan is heated. If you heat it up and put it in, it will burn before it smells.

Cut the peppers in half, remove the seeds, and cut them into small pieces (red and green peppers) Cut the white part of the green onion into small pieces, cut the onions into small pieces, and fry them together in a heated pan.

When the onion becomes transparent, add oyster sauce, sugar, cooking wine, vinegar, and red pepper powder and boil it until it is slightly crowded.

Add quail eggs, dumplings, and popcorn potatoes and stir-fry them to blend well with the sauce. To prevent the potato or quail eggs from being crushed even if fried, use two spatula to poke them deep down and scoop them up. Mix them better without crushing them than using one spatula.