Ingredients: eggs, tea, cinnamon, star anise, allspice, rock sugar, peppercorns, soy sauce, dark soy sauce, salt.

1, wash the surface of the egg, put it in a pot, add the right amount of cold water. (If you are afraid that the eggs will crack when boiled, there is a tip to teach you, use a thin needle to poke a small hole on one end of the eggs, so that the boiled eggs do not crack.)

2, open the fire, boil the water in the pot and then cook for 6~8 minutes. (The length of cooking time is still defined by the size of the eggs, as long as the eggs are cooked solid.) When the time is up, turn off the heat, remove, and place in cold water to cool. (The purpose of this is that the eggs are less likely to stick to the shell and easier to peel off.)

3, soak the cool eggs cracked spare, do not need to knock too broken, try to knock evenly, knock well, the finished product will be beautiful. (Here's another tip, put the eggs into a large container that can be covered with a lid. Then shake them so that you don't need to crack them one by one when the eggshells break).

4, the pot to replace the clean water, the tea, soy sauce, old soy sauce, salt, cinnamon, star anise, sesame leaves, peppercorns, eggs together in the boil for half an hour.

5, turn off the fire, let the eggs soak inside the soup for a period of time, so that it is colored, and the more soaked the more flavorful, but do not soak for too long, generally soaked for half a day, the flavor is the best, soak for too long, it will be too salty.