1. Wash eggs or duck eggs and set aside

2. Prepare various edible plant leaves, choose smaller ones

3. A roll of gauze Reserve, appropriate amount of cotton thread

4. Place the leaves on the wet eggs

5. Wrap the leaves tightly with gauze, and then tie them with cotton thread

6. Put the prepared eggs into a large soup pot, pour in spring water or tap water to cover the eggs

7. Add a small handful of mugwort leaves to the water

8. Add and wash One pack of Thirteen Incense

9. Add yellow gardenia, add salt and Huadiao wine, bring to a boil

10. After the water boils, add two tablespoons of dark soy sauce. Turn to low heat and cook for 1 hour

11. After cooking for 50 minutes, use a spoon to gently break the shell into a spider web shape, continue cooking for 10 to 20 minutes

12. After cooking You can continue to soak it in the soup to enjoy the flavor, or you can untie the gauze, remove the leaves and eat it hot