Finely chop the green onion and make small cuts on the Vienna sausages. Use the bottom part of the green onion for better aroma.

Place the sausages in a bowl, pour hot water over them, and let sit for 5 minutes to remove impurities. Drain and dry. Rinse the quail eggs under running water and drain.

Heat a small amount of cooking oil in a pot over medium-low heat. Add the green onion and stir-fry until fragrant. Add the quail eggs and sausages, and stir-fry for 2–3 minutes.

Add 150ml water, 1 tbsp corn syrup, and 1 tbsp cooking wine. Mix well. Then add 1 tbsp oyster sauce, 0.5 tbsp chili powder, and 3 tbsp black bean powder. Stir until combined.