25 grams (5/6 oz) red tea leaves
3 pieces of star anise
15 grams (1/2 oz) cassia bark
150 grams (11 tbsp) soy sauce
100 grams (0.22 lb) sugar
5 grams (5/6 tsp) salt
3 grams (3/4 tsp) MSG
10 grams (1/3 oz) sectioned scallions
15 grams (1/2 oz) crushed ginger chunks
1. Heat cold water in a pot. Put the unpeeled eggs in and turn to a low fire after boils to cook the eggs for 15 minutes. Take out the eggs and cool them off completely in cold water. Put the eggs on a chopping board and gently crack them with a big spoon or the back of the kitchen knife and then peel them.
2. Wrap the tea, star anise and cassia bark in a piece of gauze. Place this in the pot. Add the soy sauce, MSG, sugar, scallions, ginger and eggs and bring to a boil over a strong fire. Turn to a low fire 5 minutes later and then simmer over the low fire for 30 minutes.
3. Put both the eggs and the sauce in a basin and eat the eggs whenever one wishes.
Features: Dark red in color, the eggs are simply aromatic and refreshing.
Taste: Salty and delicious.