1. batching: firstly, put the dried and sieved yellow mud into a container according to the ratio of yellow mud: water: salt = 1: 1, add a certain amount of water for soaking, then add a certain amount of salt after the dry yellow mud is completely soaked, and then add the remaining water for full stirring until it becomes uniform mud. Or a certain amount of salt is completely dissolved in water, and then dried and sieved yellow mud is added and stirred into a uniform slurry. The prepared mud should have an appropriate thickness; If it is too thick, it will be uneven on the eggshell; If it is too thin, it won't stick to the eggshell.

2. Material inspection: The material inspection method is to take 1 fresh eggs and put them into the prepared mud. If half the eggs sink in the mud and the other half are exposed, it means that the consistency of the mud is appropriate. If all or most of the eggs sink into the mud, it means that the mud is too thin and a small amount of yellow mud and salt need to be added; If most of the eggs are exposed in the mud, it means that the mud is too thick and needs to be added with a small amount of water and salt.

3. Pickling: put a proper amount of qualified red-heart fresh eggs into the prepared mud, roll them in the mud, so that a layer of mud is evenly attached to the surface of the eggshell, and then take them out and put them into an egg basket or special egg box with a supporting film bag. In order to prevent adhesion, roll a layer of plant ash after the mud sticks. When packing, put the eggs in order and count them. Finally, pour a small amount of mud into the top layer of egg noodles, smooth it, tie the film bag tightly and seal it, and put it in the curing workshop for curing. The curing workshop requires air circulation, the temperature is generally controlled at 20 ~ 25℃, and the humidity cannot be too high or too low. Generally speaking, it takes about 22 days in summer, 35 days in spring and autumn and 50 days in winter.