Sauced eggs(jiang ji dan )

Sauced eggs

Introduction:

"The father's cousin gave birth to a baby and distributed the eggs according to our local custom. The boiled white water eggs could not be wiped out for a while. They were afraid that they would be damaged and made into sauced eggs."

Production steps:

Step 1: put fragrant leaves, cinnamon, Chinese prickly ash, tangerine peel, green onion and ginger into the pot, and add pineapple beer.

Step 2: add soy sauce, water, salt and soup, bring to a boil.

Step 3: shell the cooked eggs.

Step 4: put the eggs into the boiling soup, turn the heat down and simmer slowly.

Step 5: turn off the heat to taste the eggs.

Materials required:

Eggs: 8

Scallion: right amount

Ginger: right amount

Cinnamon: 12g

Fragrant leaf: 5g

Chinese prickly ash: 10g

Tangerine peel: 5g

Pineapple Beer: 120g

Salt: right amount

Soy sauce: 120g

Soup essence: proper amount

Note: I happen to have an open can of Pineapple Beer at home. If not, use ordinary beer.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Ji Dan