The so-called gray eggs, as the name implies, are salted and cooked, and they are gray. The curing of grey eggs can be said to be relatively simple and cumbersome. The main raw material is plant ash, but it can't be plant ash. The ashes of the orange tree were screened to get the most delicate part for later use. Various spices such as star anise, cinnamon, pepper, fragrant leaves, tsaoko, pepper and so on. Crushing, boiling with water, adding a certain proportion of salt, stirring evenly, and fermenting for half a day. Eggs can be preserved in a sealed container with a mortar for 25-35 days (the specific time depends on the temperature), so that the preserved gray eggs will be bluish gray in color, elastic in taste and fragrant with aniseed. The picture above shows you.