Ingredients:

Eggs.

Seasoning:

Marinade (rock sugar, oil, soy sauce, star anise).

Practice:

1, hard-boiled eggs: room temperature eggs into a sieve together into the cold water, add a little salt, cooked over medium heat; (put the sieve can be put together in the pot, and fished out together, so that each egg boiled for the same time.)

2, rinse: water boiling timed 4 minutes, time immediately removed to cold water to cool down the egg; from the tip of the egg end gently cracked, carefully peeled off the shell;

3, soak the egg: with a clean cloth will be the surface of the egg water dry, put into the marinade to soak for a day can be; (make sure to dry, the raw water will be bad for a pot of marinade.)

4, cut the egg: the thicker the marinade, the shorter the soaking time. Loose eggs can not be cut with a knife, you have to use a line around the egg a circle, carefully cut open.

5, making marinade: first fried in oil until the rock sugar half melted, poured into the soy sauce, water, star anise (marinade packet) seasoning, cook until rolling and let cool. If you have ready-made marinated beef juice, it is also very delicious to soak loose eggs.

Tips:

To make loose eggs, use fresh eggs, not frozen. The most important thing is to cook the eggs for half a minute, until the egg white is cooked and the yolk is still soft and tender. If you find that you can't cook enough when you peel the egg, you can immediately take it back to the pot and continue to cook it, or else you will break the egg and it will be a pity.