Introduction to the correct cooking method of tea eggs

1, prepare eggs, appropriate amount of tea, fragrant leaves, pepper, fennel, salt, Amomum tsaoko, cinnamon and clove. First, wash the eggs with clear water, put them in a cold water pot, boil them on low heat, cook for another 4 minutes, and turn off the heat for about 2 minutes.

2. Wash the tea with boiling water, let it stand for 5 seconds, drain the water, and then wrap it with gauze.

3. Put star anise, cinnamon, pepper, clove, tsaoko, fennel and fragrant leaves into the seasoning box.

4. Take out the boiled eggs, pour out the water, and tap each egg with a spoon to make it have small cracks.

5. Then put it in the pot and put the tea bag and the spice box.

6. Then add some salt and some boiled water until there are no eggs. When the fire boils, turn to low heat and cook for half an hour.

7. Turn off the fire bubble 1 night or more. After fully seasoning, you can eat it.