Egg ........................ 20.

Zanthoxylum bungeanum 15g

40 grams of refined salt.

Octagonal 25 grams.

50 grams of soy sauce.

50 grams of scallion.

25g of ginger.

Amomum tsao-ko .........................................................................................................................................................................

Alpinia officinarum ................... 20g

[Cooking method]

1. Add 2000 grams of water to the pot, add seasoning, boil the water and cook for 3 minutes to make a marinated soup, and take it out for later use.

2. Cook the eggs, take them out and stir them in cold water, break the egg skins one by one with chopsticks, and cook them in a halogen pot. Put them in the marinated soup on the fire for later use. Cut it into crescent shapes when serving, and pour some brine soup after serving.

[Process key]

1. Add some salt to the water to prevent the eggs from breaking, or cook the eggs until they are nearly ripe. Put the pot down, stop for about 3 minutes, turn off the fire and continue to cook until the eggs are cooked thoroughly, which can also prevent the eggs from cracking.

2. After the brine soup is used once or twice, you can add some seasoning and refined salt to continue to use it, but remove the residue. Add more salt to the brine soup in summer to prevent the eggs from going bad.

[Flavor characteristics]

1. This dish is nutritious and delicious. It is a good cold food, and it is also one of the tourist and popular delicacies.

2. If you add tea to the seasoning, it will be a tea egg.

3. Peel the boiled eggs, fry them, and put them in a pot of brine, which is braised tiger skin eggs.

[Recipe] Braised eggs