2. Accessories: 3 slices of ginger and 2 pieces of red onion.

3. Sauce seasoning: Shaoxing wine 1/2 cups, soy sauce 1/2 bowls, 8 grams of rock sugar, brown sugar 1 spoon, 2/3 cups of water, and Zhejiang vinegar 1/2 cups (bottom).

4. Cook the eggs and shell them;

5. Add ginger slices and red onions;

6. Measure Shao wine, clear water, soy sauce, rock sugar and brown sugar powder;

7. Boil the juice 10 minute, add vinegar, if the vinegar is too sour, add sugar, reduce the amount next time, and the harvest will be small;

8. Add eggs, cook for about 20 minutes, turn off the fire, soak for more than 15-60 minutes, and the eggs will become more and more delicious. If it is summer, it should be kept in the refrigerator.