Step 1: Prepare some eggs, clean them, put them in cold water and cook them for 8- 10 minutes. Then take it out and put it in cold water to cool down. This step is to separate the eggshells for easy shelling later. In this step, the eggs must be cleaned, especially if there is chicken manure left on some surfaces, it is easy to cook and break the skin, and the dirty things on the eggshell will be cooked in.

Step 2: Formula: 5g of star anise, 5g of pepper, 3g of Guiping, 2g of fragrant leaves and 2g of fennel. If you like spicy food, you can add 5 grams of dried Chili. In addition, 25 grams of dry black tea, 15 grams of soy sauce, 10 grams of soy sauce, 10 grams of rock sugar and salt are prepared. A little more salt is good for the taste.

Align a pot, pour in clear water, rinse the spices, put them in the pot, and boil over fire for about 10 minutes. Add black tea and various ingredients and continue to cook for about 5 minutes. It doesn't take long to cook the soup of tea eggs, but 20 minutes before and after is enough. It doesn't make sense to take too long.

The third step is to break the shells of the tea eggs cooked in the first step one by one, or directly peel off the shells. Then put it into the soup cooked in the second step and soak it for 1-2 hours. Remember that the taste of tea eggs is soaked, not cooked for a long time. It is different from braised pork.

Because the egg itself is special, it takes too long to cook, on the one hand, it tastes old and tastes not tender. In addition, a layer of brown-green substance (ferrous sulfide) will be formed on the surface of egg yolk, which will affect digestion and absorption. Therefore, it is important to remember that tea eggs are soaked for a long time instead of being cooked all the time by fire.