1. Prepare a few raw eggs. Tea leaves, salt, and allspice powder. If there are conditions, star anise, peppercorns, and fennel can be used instead of allspice powder.

2. First put the eggs in the pot and pour in cold water. It is more suitable for the water to just fall into the eggs. Cover the lid and put it on the stove until the water bubbles. Turn off the heat for about 3-5 minutes, then turn on the grill. At this time, bring the water to a boil and continue to cook for 2-3 minutes, then turn off the heat. 3. Take out the egg. At this time, the protein of the egg has solidified and the yolk is still liquid. Use chopsticks or a spoon to gently smash the egg shell until the shell body is probably damaged. Note: There is no need to remove raw eggs from the egg shells!

4. Return the seasonings and smashed eggs to the pot, bring the water to a boil again and continue boiling for 1-2 minutes. The cooked tea eggs can be soaked in the juice. If you can resist the craving, it is best to eat them the next day, so that the juice will be more delicious. Method 4 for making tea eggs: Star anise, fennel, salt, and light soy sauce. There is no need to add tea leaves, because boiling the eggs and tea leaves together will cause the nutrients in the eggs to be lost.