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.

鹹雞蛋 Salty Egg

材料 ingredients:
雞蛋 egg
鹽 salt
茶包 tea bag (Lipton)
酒 一茶匙 wine 1 teaspoon

做法 Procedure:
水滾後將鹽放入，直到鹽不能再溶，加茶包，變涼後加酒，放蛋和溶液入瓶，四星期便可以吃。
Use the jar to measure the water, boil the water, put the salt in until it can't dissolve, add the teabag, when cold add the wine. Put the eggs inside the jar, pour the liquid inside, done in 4 weeks.