1. Wash the eggs, put them in a casserole, add cold water to cook them until they are 80% cooked, and break the egg skin with chopsticks or spoon.
2. Put the tea leaves, a small amount of pepper, aniseed, salt and soy sauce into a casserole and cook with slow fire for about 1 hour until the egg skin is brown. The color is red and the taste is salty. You can also use an ordinary pot.
At present, there are still tea egg bags in supermarkets, so just buy flavor bags to boil eggs. Remember to crack the egg skin with chopsticks or spoon until it is 80% ripe.