1. Pick 10 fresh eggs and wash them for later use.
2. Boil the egg for 15 minutes, soak it in cold water and peel it (or let it cool and shake it gently for 30 seconds in a larger crisper for easier peeling).
3. Prepare other seasonings when cooking the eggs.
4. Put the shelled eggs, beer and all other seasonings into the wok, boil on high heat and simmer for 30 minutes.
5. The surface color gradually darkens, and the rock sugar makes the soup thicker and easier to color.
6. Finished product.
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