1. Put the eggs in water and clean them.

2. Then dry them one by one with dry cloth.

3. Pour a bottle of white wine into the egg basin and let the eggs roll evenly in the wine basin.

Prepare a bowl and pour the salt on it.

5. Put the eggs in the salt and let them roll with the salt.

6. Then each salted egg is wrapped tightly with plastic wrap.

7. Tie the eggs tightly with plastic bags.

8. Put the plastic bag into a dry sealed bottle, cover it and put it in a cool and ventilated place for 45 days.

9. Time is up. Take some salted eggs and cook them in the pot.

10. It's oily, salty and delicious after cutting.

1 1. Salted eggs are salted and the finished products are displayed.