The correct way to cook tea eggs is as follows:

1. First prepare 20 eggs. If there are free-range eggs, they will taste better. Clean the surface of the eggs.

2. Put all the eggs into the pot, add a little more water, and the water should cover the eggs, so that the eggs are heated evenly and not easily boiled. Bring to a boil over high heat, then turn to medium heat and cook for 8 minutes.

3. After the eggs are cooked, take them out and soak them in cold water for 2 minutes.

4. Take out the eggs, and then gently knock out the cracks in the egg shells. You can knock two eggs against each other, or you can use a hard object to crack the egg shells to crack all the cooked eggs. Standby for cracks.

5. Now prepare the ingredients. Add 5 star anise, 1 piece of cinnamon, 4 dried chili peppers, 6 bay leaves, a dozen peppercorns, and 10 grams of black tea leaves in a bowl, then pour in water and rinse. Fish it out once.

6. Put the ingredients into the pot, add 1200ml of water, then add 30g of dark soy sauce, 20g of light soy sauce, 25g of salt, 30g of rock sugar, then add the eggs, cover the lid, and bring to a boil over high heat. Turn to low heat and continue cooking for about 8 minutes.

7. When the time is up, turn off the heat, put the tea eggs into a large bowl, pour the sauce in the pot into the large bowl, and let the tea eggs soak well. After soaking for three to five hours, you can almost eat one if you are craving for it. Let the tea eggs soak overnight, and they will be even more delicious the next day.

8. Soak it overnight. When you peel off the eggshell the next day, you can see that the color of the tea egg inside is brown and yellow. You will want to eat it when you look at it. When you take a bite, the tea has a strong aroma, and even the egg yolk inside is delicious. .