material

5 eggs, 3 grams of pepper, 6 grams of cinnamon, 3 grams of fennel, 75 grams of ginger and refined salt, and 2000 ml of water.

working methods

Method 1

Pickling spiced salted eggs: 50 eggs, take 30g pepper, 60g cinnamon, 35g fennel, 750g ginger and proper amount of refined salt, and boil with the same amount of water for 20 minutes.

The dosage depends on the number of eggs and the salt should be saturated. After being completely cooled, pour into a jar (preferably just submerged fresh eggs), soak the washed eggs one by one, and then add appropriate amount of yellow wine and

White wine (50 eggs,100g wine, adding wine can yield more oil. ), seal the jar mouth and cook it after 30-40 days. This method is simple and quick, and the egg is rich in flavor and the yolk is very oily.

A lot, slightly salty and delicious.

Method 2

Pickled eggs with white wine: 60% white wine 1 kg and refined salt 1 kg for every 5 kg of eggs. Fill a small bowl with wine and a small plate with salt. When pickling, first put the eggs into the white wine.

Dip it in, roll in salt, and put it in a container (porcelain jar, glass bottle, plastic fresh-keeping box, etc. ). If there are no containers, use 6-8 fresh-keeping bags, then seal them and dry them.

It takes about 30 days in a cool and ventilated place. Glass bottles, plastic fresh-keeping boxes and fresh-keeping bags should be put in cartons or covered with black plastic bags to avoid light.