Xiaoqing De Cuisine-five-spice Braised Egg
1.
Prepare the ingredients: chives, pepper, star anise, cinnamon, bay leaves, dried chili, fennel, orange peel, ginger
2.
Clean the quail eggs, boil them in cold water, and gently crack the egg shells with an iron spoon (the attention should be light, only crack the egg shells.)
3.
Put all the prepared aniseed ingredients in the pot, put the quail eggs in and add water. After the water is boiled, reduce the heat to low.
4.
You can also add a few eggs and cook together, then add soy sauce. Put a small handful of chives and stir. Slowly you will smell the fragrance.
5.
Like quail eggs, the eggs must be cooked first, and the eggshells must be broken into pieces. (In this way, the taste can be better)
6.
Cook for half an hour, let it cool naturally, and then seal it for another night.
7.
You can eat it the next morning!
Tips:
1. When cooking the eggs, the heat should not be too hot to avoid breaking the eggs.
2. If you like a strong flavor, you can make it with three cooling and three heating methods (meaning that after boiling, let it cool naturally, boil it again and let it cool again, repeat this three times, the flavor of the sauce will better blend into the egg )
3. The marinade can be stored in an airtight jar after cooling, and the egg can be boiled next time for reuse.
4. Normally, if you eat oranges, you can turn orange peels into treasures. Wash the orange peels and dry them in the sun. You can use them for stewing or making tea.
5. Eggs contain higher cholesterol, one at a time is appropriate, and 4 quail eggs at a time!
