1. Bring the eggs to a medium heat for 15 minutes. Take out the eggs and soak them in cold water for 2 minutes. Quickly remove the shells, and lightly mark the eggs on the eggs for easy flavor.
2. Put a little more oil in the pan, fry the eggs golden on both sides, remove them for use.
3. Put the oil in the original pot into the bean paste and fry the red oil, add the star anise, garlic, green onion, dried chili, and bay leaves, and fry the flavor.
4. Add eggs, beer, salt, sugar, soy sauce, cover with a lid and bring to a boil. Turn to low.
5. The soup is thick and ready to cook.
6. High-value, Q-flavored tiger skin eggs.
7. Are you sure you won't show up?
Tips:The bean paste itself is salt, so please add salt to your taste
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