|6 g of salt|
|A little dill|
|A bit prickly ash|
|6 pieces of geranyl|
|3 piece of cinnamon|
3 tablespoons dark soy sauce
|2 tablespoons light soy sauce|
Wash the eggs (duck or goose). In water, boil the eggs.
|2||When cooked, take it out and soak it in cold water. This is an important step. Because this way the egg whites and the shell will not adhere, there is a gap in the middle, can be more tasty.
And then I’m going to break it up like this.
Add water, dark soy sauce and all the spices, salt and a tablespoon of yellow rice wine.Bring to a boil over high heat for 5 minutes, then turn to low heat and cook for 40 minutes.
Once cooked, always rinse and soak in cold water. This is the key.
Make sure you taste the broth when you add all the ingredients, and make sure the taste is slightly salty than usual.
Not salty enough just salt, not soy sauce, unless you think the sauce is too light.