Seasoning: pepper15g, salt 30g, star anise15g, soy sauce 20g, scallion 30g, ginger15g, tsaoko10g and galangal10g.

The practice of salted eggs:

1. Add 2000 ml of water to the pot, add seasoning, boil for 3 minutes after the water boils, make a marinated soup, and serve it for later use;

2. Cook the eggs, remove them and stir them in cold water, and break the egg skins one by one with chopsticks;

3. Boil the broken eggs in a halogen pot, and keep them in a halogen soup for later use;

4. When serving, cut it into crescent shape, and pour some brine soup after serving.

Tips for making salted eggs:

1. Add some salt to the water to prevent the eggs from breaking, or boil the eggs until they are 90% boiled. Put the pot down, stop for about 3 minutes, turn off the heat and continue to cook until the eggs are cooked, which can also prevent the eggs from cracking;

2. After the brine soup has been used once or twice, you can add some seasoning and refined salt to continue to use it, but you should remove the residue;

3. Add more salt to the bittern soup in summer to prevent the eggs from going bad.