Practice:

1.marinade preparation: first, put the spices into a gauze bag and tie the bag mouth tightly. If monascus is used, it should be soaked in boiling water twice and then put into gauze bags. Then put the gauze bag into water and boil it, then add other auxiliary materials and boil it until the soup is sauce red and fragrant.

2. Wash the fresh eggs, put them in clear water with salt (1 spoon) and boil for 6-8 minutes. After the protein solidifies, take them out and immerse them in cold water for cooling, so as to separate the eggshells from the protein, and then take them out and peel them off. In order to speed up the infiltration of halogen flavor into eggs, several cracks can be lightly scratched on the surface of protein with a knife;

3. Then put the shelled egg into the marinade, and heat it with slow fire to marinate15 ~ 25 minutes. When the aroma of marinade permeates into the egg, the protein becomes sauce-colored. After the yolk solidifies, turn off the fire and stew it for 10 minutes, which is the marinated egg. Cut it in half before eating.