1. Wash the surface of the egg with clean water
2. First, here is a little trick for easy peeling of eggs: prepare a pin like this
3. Make a piercing at the bottom of the big end of the egg
4. Put the cold water in the egg into a pot and boil over high heat. Turn off the heat for 5 minutes after boiling.
5. See if the eggs peeled with this trick are smooth and smooth
6. Look, all of them
7. Use a faster knife to make a few strokes on the surface of the egg
8. Skim the slick oil from the leftover broth, add the aniseed and sage leaves and bring to a boil over high heat
9. Finally, put the eggs in the soup and put them in the refrigerator to soak overnight. The longer the soaking time, the better.
Tips:1. Don't overcook the eggs so that they don't have a soft and delicious taste.
2. The broth is salty, no need to add salt.
