Eight angles

cinnamon

Sichuan pepper

Mircia

tea grounds

five spice powder

salt

dark soy sauce

sugar

chicken essence

-Steps-

1. Wash the eggs and put them in the pot. Make sure the water doesn't cover the eggs, and cook the eggs on medium heat (because the fire will easily crack the eggs).

2. After the eggs are boiled, immediately turn to low heat and continue to cook for 2 minutes, then turn off the fire and stew for 2-3 minutes. Don't cook for too long, or the eggs will get old.

3. After stewing, pour out the hot water, pour out the eggs and wash the eggs with cold water.

When your hand can bear the temperature of the egg, start knocking on the egg immediately, and be sure to break it while it is hot.

5. After adding water again, add seasonings: star anise, cinnamon, pepper and fragrant leaves (as shown in the figure).

6. Add half a bowl of soy sauce and half a bowl of sugar.

7. Add five spoonfuls of salt and spiced powder (see figure for the dosage of spiced powder).

8. After the fire boils, turn to medium heat, turn the eggs over, add chicken essence, and then cook on low heat 15 minutes. Because there are many eggs this time, the soup is easy to overflow, so the lid is slightly open when cooking on low heat. )

9. Don't turn off the fire, turn the eggs over and clip the eggs below to the top, which will be more even and delicious. After turning over, continue to cook on low heat 15 minutes.

10. After turning off the fire, soak for at least one hour before eating. The longer the eggs in the back, the better, because the time spent in the soup is getting longer and longer. You'd better cook it again before eating. Just boil it.