1. Put soy sauce, mirin, sake and water into a small pot
2. Minced ginger and garlic
3. Start the fire, add the minced ginger and garlic to the small pot and start to cook the marinade
4. Bring to a boil for about 5 minutes to let the taste of the wine evaporate, turn off the heat to cool
5. Put it in a suitable fresh-keeping box and put it in the refrigerator for more than 4 hours
6. Wash the eggs
7. Put cold water into the pot and boil slowly over low heat
8. After boiling, start timing and cook for 3 minutes; you can gently stir a few times in the middle to distribute the egg yolks evenly; after 3 minutes, turn off the heat and simmer for 5 to 8 minutes
9. Take out the eggs, soak them in cold water until they are completely cooled
10. Peel off the eggshell
11. Dip in the marinade
12. Keep sealed in the refrigerator for 3 days, ready to eat
