1. Boil the eggs and peel them first (you need to master the heat, or they will be cooked). If cooked for a long time, the eggs will be cooked and the roast chicken eggs will completely lose their proper taste; If the time is too short and the skin hardness is not enough, then the eggs will be re-baked. According to experience, it is best to control the cooking time in about three to four minutes, and it is best to keep the yolk thick;

2. Add seasoning for curing (ingredients include salt, monosodium glutamate, pepper peel, aniseed, etc. ). The weight ratio of eggs to ingredients: add 8-25g salt, monosodium glutamate1-2g, prickly ash peel1-2g and star anise 0.5- 1 g to every 500g peeled eggs);

3. Then put the eggs in a ceramic, enamel or stainless steel baking pan, put them in an electric oven, heat them to 200℃-260℃ for 4-5 minutes each time, then naturally cool them, then heat them to 100℃ and then to 150℃-220℃ for 45-60 minutes.