Ingredients:

Pork

Eggs

Onions

Ginger

Garlic

Chili

Napkin

Tempeh

Star anise

Fragrance leaves

Cinnamon

Salt

White sugar

Light soy sauce

Dark soy sauce

Soybean paste

White pepper

Barbecue sauce

Recipe:

1. Prepare the ingredients. (My pork has been blanched in advance, so you can omit it if you find it troublesome)

2. Place 3 napkins in the rice cooker and spray it with a watering can.

3. Wash and dry the eggs and put them in.

4. Press the cooking button and it will jump to the keep warm button in about 6 minutes. (My rice cooker is the kind that can cook rice and soup)

5. Look, the tissues are all dry and the eggs are cooked. (It will take a long time to boil it in water)

6. Take it out immediately, soak it in cold water, and remove the shell.

7. Put the onion, ginger, garlic, star anise, cinnamon, bay leaves, and pepper into the pot, and add 1 tablespoon of light soy sauce.

8. 1 spoon of dark soy sauce.

9. A little salt.

10. 1 spoon of sugar.

11. 1 spoon of soybean paste.

12. 1 spoon of black bean sauce.

13. 1 spoon of barbecue sauce. (Don’t leave it out if it’s not available)

14. Sprinkle some white pepper.

15. Pour water at the height of your middle finger and add the pork. (Pork is delicious with a little fat. Add the amount of water according to the amount of brine you want. Remember to cover the ingredients you want to brine.)

16. After the water in the pot boils, put the eggs in and lower the heat slowly. Simmer for half an hour.

(Soak in the sauce overnight for more flavor)

17. It’s ready