1. Ingredients: eggs, tea, cinnamon, star anise, fragrant leaves, rock sugar, pepper, soy sauce, soy sauce and salt.

2. Wash the surface of the egg, put it in a pot and add a proper amount of cold water. If you are afraid that the egg will crack when it is cooked, there is a trick to teach you. Poke a small hole in one end of the egg with a fine needle so that the boiled egg will not crack. )

3, fire, boil the water in the pot and cook for 6~8 minutes. (The length of cooking time is still defined according to the size of the egg, as long as the egg is cooked and solidified. )

4. When the time is up, turn off the fire, take it out and put it in cold water for supercooling. The purpose of this is that eggs are not easy to stick to their shells and are easier to peel off. )

5. Break the cold eggs for later use, without breaking them too much. Try to knock them evenly and well, and the finished products will be beautiful. Here's another trick: put the eggs in a big container that can be covered with a lid. Then shake it, so that the egg shell is broken and there is no need to knock one by one. )

6. Change the clean water in the pot again, and put the tea leaves, soy sauce, soy sauce, salt, cinnamon, star anise, fragrant leaves, pepper and eggs together and cook for half an hour.

7. Turn off the fire, and let the eggs soak in the soup for a period of time to make them colored, and the more they soak, the more delicious they will be, but don't soak for too long. Generally, soaking for half a day will have the best taste, and soaking for too long will be too salty.