1. Boil the eggs in a pan under cold water for ten minutes to remove the shell.
2. Add appropriate amount of oil to the pan, moisten the pan twice to prevent sticking, and fry the eggs until golden brown.
3. This color is fine, and let it fry slowly.
4. Remove and set aside.
5. Accessories.
6. Leave the bottom oil and put rock sugar and fry the sugar color, and stir-fry slowly.
7. The rock sugar melts.
8. Slowly come out red and continue to make a small fire.
9. The maroon color is OK, add a large bowl of water to submerge three-quarters of the eggs.
10. Season the light soy sauce with salt to make the color darker.
11. Add the auxiliary ingredients and eggs (if you like spicy, add some chili), boil on high heat and turn to low.
12. Finally, the fire collected the juice.
13. There is a little left that hasn't dried up completely.
14. The color is red and bright, and the aroma is tangy.
15. I made a braised eggplant noodles during the cooking period. When cooking the noodles, I added half a tablespoon of marinated egg sauce, and finally served with a tiger egg. It is really not too delicious! πππ
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