1. Prepare the ingredients you need.
2. Rinse the quail eggs, put them in a pot and boil for 5 minutes and turn off the heat.
3. Let it cool and tap the surface of the egg to make the case slightly cracked, making it easier to taste.
4. Pour boiling water into the stewing beaker, cover the lid and let it stand for 5-10 minutes.
5. Add dried chili, Chinese pepper, black tea bag, star anise and bay leaves to the pot.
6. Then pour an appropriate amount of water into the pot and bring the water to a boil.
7. Add sugar, salt, light soy sauce and dark soy sauce.
8. Boil on high heat for 5 minutes to make the tea bags and spices taste.
9. Pour out the hot water in the stewing beaker and put the quail eggs in.
10. Pour the marinade into the stewing beaker, cover and simmer overnight.
11. You can eat delicious five-spice quail eggs when you wake up the next morning.
Tips:The preheating of the braising beaker is very important. This step cannot be omitted, that is, add boiling water at 100 degrees into the braising beaker, cover the lid and simmer for 5-10 minutes. The effect will be better after preheating.
You can also put some cinnamon, fennel, and fruit at home. You can use black tea leaves without black tea bags.
