Ingredients:
Tea 1 RMB, 4 tsps of refined salt, 3 tsps of sugar, 25 capsules of pepper, 3 petals of star anise, 2 RMB of cinnamon, and a little of cooking wine, fennel, soy sauce, soy sauce and pepper.
Boil the ingredients with water 1 kg for later use; Boil the egg with clear water until the egg white is solidified (after boiling the egg with medium fire, cook it with low fire for 5 minutes), take it out, soak it in cold water for 2 minutes, then gently break it until the skin is broken and the egg membrane is connected, then put it in a feeding pot and cook it for 1 hour, then turn the egg over, let it stand for more than 2 hours to taste, and heat it again to serve.
1. Spice formula: green tea 1 0g, star anise 2 pieces, cinnamon 1 block (8g), pepper 20 pieces, ginger 5 pieces, fragrant leaves 3 pieces, soy sauce 200ml (about 20 teaspoons), cumin powder15g (.
2. How to peel easily: Take 20 eggs and cook them, put them in a large plastic box in a microwave oven while they are hot (other utensils are also acceptable), add cold water to the middle of the eggs in the box (cold water must not pass through the eggs), cover the lid and start to rotate clockwise quickly (faster, about 50 turns), so that the egg skin will come off with a light peeling. Then use a toothpick to pierce two small holes in different directions of the egg.
3. Put the spice formula and the eggs into the pot, add water until the eggs are over, boil over high fire and then heat over low fire 10 minute. Leave it alone after turning off the fire. You can't eat it until five hours later. (The main reason is that the marinade will slowly soak into the eggs during the cooling process.)
4. The tea leaves should be soaked in 80-90℃ water for 15 minutes, and then the tea leaves should be put into the pot to remove its astringency. The pot should use a earthen pot or an enamel pot.
Method:
Boil the ingredients with water 1 kg for later use; Boil the egg with clear water until the egg white is solidified (after boiling the egg with medium fire, cook it with low fire for 5 minutes), take it out, soak it in cold water for 2 minutes, then gently break it until the skin is broken and the egg membrane is connected, then put it in a feeding pot and cook it for 1 hour, then turn the egg over, let it stand for more than 2 hours to taste, and heat it again to serve.