2. Seasoning: 30g scallion, 20g ginger, 3g monosodium glutamate, 20g cooking wine, vegetable oil 100g, and 250g soy sauce.

3, practice: wash the eggs into a cold water pot, gradually heat and boil, turn to low heat for 20 minutes, remove and cool and peel; Put the eggs in the pot, marinate them in soy sauce for 40 minutes, and take out and drain the juice.

4. Pour1500g broth into the pot, add onion, ginger, cooking wine and monosodium glutamate, boil, cook for about 10 minute, and pour into the pot to cool; Put oil in the pan and heat it to 70%. Fry the eggs in oil several times and fry them into tiger skin color. Take out the drained oil, marinate it in stock 12 minutes, take it out when eating, cut it in half, and put it on a plate.