The dishes at home have always been more traditional, and the sauces and sugars are more used in the seasonings. The taste is heavier. For those who like light, the materials can be adjusted appropriately.
Wash the eggs, put them in the pot, add a little salt, cooking wine, cooked on low heat.
The boiled egg is drained and the eggshell is broken.
Re-start a pot of water, add eggs, add fennel, soak a little, soy sauce, salt, sugar, tea. Brackish and sweet taste can be adjusted according to personal preference
Turn it into a small fire after boiling. When a pot of water is burned to about 1/3, you can start the pot.
After the tea eggs have cooled down, they can be eaten. . .
1. Burning eggs is to add some cooking wine to remove the smell of eggs. Add some salt to prevent the egg from breaking. 2. Tea should be placed in a tea bag so that there is not much tea slag in the soup. 3. The egg shell should be broken as much as possible. It is better to taste, and it is also easy to burn and peel the egg shell. 4. The soup can be salty so that the taste of the egg will be thicker. 5. After the tea leaves are cold, they taste even more fragrant.