1. The eggs should be rinsed with clean water one by one, placed neatly in the country, boiled in a pot under cold water, boiled in boiling water for 3 minutes, turned to low heat and simmered for 3 minutes, turned off and simmered for 5 minutes
2. Cold water is very important! The skin will be peeled later, so this step is to make the egg and the egg skin separate friendly~
3. 20 eggs... pot friends, sighed a few times during the peeling process~ The delicious things are all tangled and struggling during the production process (^_^)vIt’s okay~Although it's still pits and pits... Take it all for a while! Just sauce!
4. Nothing else ~ just show up (o^^o)
5. Pour the red wine into the pot, roughly pass the bottom of the pot, to 1/3 of the egg; put in an appropriate amount of soy sauce, and add the amount of red wine to reach 1/2 of the egg; sprinkle the oyster sauce evenly on the egg; put it in at last One tablespoon of honey is enough (^_^)v
6. Before turning on the fire, add a small bowl of water, the water in the pot is just over all the eggs (^_^)v After the high heat is boiled, turn to low heat and continue to cook for about 10 minutes (^_^)v
7. After turning off the heat, you can simmer for about 5 minutes ~ put it in a large bowl, pour the sauce and continue to soak the eggs, the longer the time, the better the eggs will taste!
Tips:Honey can be replaced with rock sugar; in the process of stewing and boiling eggs, you can turn the eggs to heat evenly and have a balanced taste ~ the weather is hot, preservation is the key, let cool naturally after serving, wrap in plastic wrap and put it in the refrigerator overnight , The taste is more rich and delicious! (^_^)v
