Ingredients: 50 fresh eggs, 75 grams of salt, 200 grams of soy sauce, monosodium glutamate 1 gram, 7 grams of star anise, cinnamon and pepper, and proper amount of vegetable oil.
Wash and cook the fresh eggs, then soak them in cold water to facilitate shelling. Fry the shelled eggs in a hot oil pan until they are deep yellow, take them out, drain and cool them, and put them into a container. Take a proper amount of clean water, add salt, soy sauce and five spices, boil it in a pot for about 10 minute, cool it, pour it into an egg container, seal and soak it, and take it out the next day, and then take it when you continue to store it in the juice.