Methods
1. Add 4 cups of black tea leaves with water and boil, then lower the heat and cook for 10 minutes, then fish out the leaves and add the star anise, cinnamon stick and licorice wrapped in saran wrap to the tea broth.
2. Add soy sauce to taste, and then put the eggs with cooking, 10 minutes after the eggs out, use chopsticks to tap the eggshell, so that it produces cracks, and then put back into the soup to cook for 10 minutes.
3. Turn off the heat and leave the eggs to soak in the tea until the soup has cooled.
Reminder
1. When the eggs are cooked for the first time, don't overcook them, because after adding the tea and seasonings, you have to cook them for a while to make them flavorful, and it's not good to cook them for too long because they are too hard.
2. Tea eggs after cooking must first be removed, and then soak the eggs in the soup can be, if the tea has been immersed in the tea, the tannins in the tea will be released, so that the taste becomes astringent.
3. Cooked and cooled tea eggs if you need to heat, just boil the soup, and then put the eggs into the soak after the flame.