Boil quail eggs in a pot with enough water to cover them, adding a pinch of salt and vinegar.

Cook the eggs on high heat until boiling, then simmer for 8 minutes.

Cool the boiled eggs in cold water and peel the shells.

Cut konjac into small cubes similar in size to quail eggs.

Boil konjac cubes in water with a pinch of vinegar for 1 minute to remove its odor.

Prepare the sauce by combining water, soy sauce, sugar, and plum syrup in a pot. Heat on medium heat until boiling.

Add the peeled quail eggs and boiled konjac cubes to the sauce. Simmer for 25 minutes on medium heat.

Add oligosaccharide and stir well. Simmer for an additional 5 minutes.