鹵水蛋 My Favorite Egg Dish

This is one of the most common Cantonese stock.

鹵水汁材料 Chinese marinate sauce (some called master stock) ingredients:

• 川花椒1／2湯匙 dried szechuan pepper 1/2 tbsp
  
• 八角1／2湯匙 dried aniseed 1/2 tbsp
  
• 丁香1／2湯匙 flos caryphylli 1/2 tbsp
  
• 桂皮1條 cinnamon stick x1
  
• 水5杯 water 5 cups
  
• 鼓油1湯匙 light soy sauce 1 tbsp
  
• 老抽1湯匙 dark soy sauce 1 tbsp
• 薑數片 ginger several slices
  
• 蔥2條 green onions 2 stalks
  
• 鹽少許 salt to taste
  
• 黃糖少許 brown sugar to taste
  
• 酒少許 wine to taste
  

• 烚蛋6隻 hardboiled eggs x6
  

做法： Procedure

1. 鹵水材料煮滾，加入蛋。 Combine everything but the eggs and boil, taste, and add eggs when right.
   
2. 慢火煮半小時便可。 Simmer 1/2 hour.
   

*我們喜歡與牛腩一起鹵，時間會長一些。 We like adding stew beef to this, but it lengthens the cooking time.
*鹵水汁與雞和炸豆腐都可。Can be combined with chicken or tofu.
*鹵水汁下次可再用，如果味道不足加多一些材料。 -也可買一樽已做好或像茶包式樣的香料。The sauce can be reused, but more ingredients may need to be added next time to taste. Bottles of premade sauce or mixed spice pouches can be used as well.