Dragon Boat Festival Marinated Egg

Wash the eggs clean and set them aside.

Put cold water into the pot, add an appropriate amount of salt, and cook on low heat for 10 minutes (adding salt when boiling eggs makes them less likely to crack).

After a few dips in cold water, the outer skin can be easily peeled off and remains intact.

Bring water in a pot to a boil, add 2 star anise, and an appropriate amount of Sichuan peppercorns to cook out the flavor of the spices.

Add 4 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce to the bowl.

Pour light soy sauce and dark soy sauce into the pot, then add an appropriate amount of water and salt.

Put the peeled eggs in to cook.

Put an appropriate amount of red yeast rice and rock sugar into a pot and cook.

This is to remove the residue from the pot and then cook for another 5 minutes to reduce the sauce.

Take the marinated eggs out of the pot and pour the broth into a bowl.

The finished braised eggs are beautifully red and glossy, with a rich and aromatic flavor, perfectly balanced saltiness, a chewy and bouncy texture, and never get tiresome to eat.