1. Put the eggs in the basin and clean them.

2. Add water, subject to full eggs. Cold boiled eggs, high fire, boil for three minutes, turn off the heat. Don't leave the pot, let the boiling water stew the eggs at high temperature.

3. When your hand can catch the eggs, knock them one by one, break all the eggshells and put them into the rice cooker without changing water. Add salt, monosodium glutamate, a spoonful of hot sauce, tea and a packet of spiced egg powder to the pot. Turn on the power supply, press the ON key, and when the pot is boiling, play the key by hand. Just leave the light on and let the flavor slowly penetrate into the eggs all night.

4. Peel one. Although the egg protein is still a little white, the taste is all in.

Look, the bunny smells the fragrance, too.