Ingredients: egg, star anise, cinnamon, dried pepper, fragrant leaves, pepper, black tea and clear water.

Accessories: soy sauce, soy sauce, salt, rock sugar.

1. First, prepare 20 eggs. It will taste better if there are local eggs. Clean the surface of the egg.

2. Put all the eggs in the pot, add a little more water, and the water should not touch the eggs, so that the eggs will not boil easily when heated evenly. Bring them to a boil over high heat, and then turn to medium heat for 8 minutes.

3. Take out the boiled eggs, soak them in cold water for 2 minutes, and then gently crack the eggshell. You can hit two eggs against each other, or you can beat the eggshell with a hard object and break all the boiled eggs for later use.

4. Now prepare the ingredients. Add 5 star anise, 1 cinnamon, 4 dried peppers, 6 fragrant leaves, a dozen prickly ash and 10g black tea into the bowl, then pour in clear water and wash it again.

5. Put the ingredients into the pot, add 1200ml of water, add 30g of light soy sauce, 20g of light soy sauce, 25g of salt and 30g of crystal sugar, then add the eggs, cover them, and after the fire boils, turn to low heat and continue cooking for about 8 minutes.

6. Finally, it's time to turn off the fire, put the tea eggs in a big bowl, pour the juice from the pot into the big bowl, and let the tea eggs soak. Soak for three to five hours, and you can eat almost one if you are greedy. Let the tea eggs soak for one night, and the next day will be more fragrant and delicious.