1. Wash the eggs, put cold water in the pot, simmer for 4 minutes, then turn off the fire and stew for 2 minutes.

2. Wash the tea leaves and put them in boiling water, let them stand for 5 seconds, drain the water, and wrap the washed tea leaves with gauze. Prepare star anise, cinnamon, pepper, clove, tsaoko, fennel and fragrant leaves, and put them in a seasoning box.

3. Take out the boiled eggs, pour out the boiling water, gently knock out the cracks with a stainless steel spoon, put them back into the pot, and put in the tea bag and spice box at the same time.

4. Add the right amount of salt and boiling water until the eggs are completely cooked. After the fire boils, turn to low heat and cook for about 30 minutes. Turn off the fire and soak 10 hours or more. The longer the time, the better.