Materials:
-6 eggs
-tea leaves in appropriate amount (any favorite tea will do)
-soy sauce in appropriate amount
-material wine in appropriate amount
-water in appropriate amount
-anise, cinnamon, peppercorns, sugar, salt in appropriate amount
Steps:
1. Boil the eggs, add the eggs to cold water, heat to boiling and continue to cook for 8-10 minutes, cook and place in ice water to cool and set aside.
2. Add water to the pot, add star anise, cinnamon, peppercorns, sugar, salt, cooking wine, soy sauce and tea leaves, bring to a boil and then turn down to low heat.
3. Take the hard-boiled eggs and crack them with a spoon, but don't crack them too much.
4. Put the cracked eggs into the pot, let the eggs fully soak in the tea broth, and cook over medium heat for 15-20 minutes.
5. Remove from heat and let the tea eggs soak in the tea broth for at least 2 hours (the longer the better).
6. Fish out the tea eggs, shell them and serve. You can keep them in the refrigerator for later use.
Notes:
-Don't crack the egg too much, otherwise the soup will get into the egg and affect the taste.
- You can adjust the amount of soy sauce, salt, cooking wine and sugar according to your taste.
-The longer you cook it, the tastier it will be, but the tea egg will also become more salty.
-Tea can be made with favorite teas such as Pu'er tea, Iron Goddess of Mercy and black tea.