Place the Eggs in a pot of cold Water and bring to a boil. Cook for 8-10 minutes until hard-boiled. Drain and cool the Eggs under cold running water.
2
Gently tap each hard-boiled Egg all over with the back of a spoon to create fine cracks in the shell, but do not peel the Eggs.
3
In a clean pot, combine 1000g Water, Light soy sauce, Dark soy sauce, Shaoxing wine, Rock sugar, Star anise, Cinnamon stick, Sichuan peppercorn, Dried tangerine peel, Black tea leaves, sliced Ginger, and sliced Scallion.
