Exercise:
1.
Prepare ingredients
2.
Wash eggs
3.
Dry the water on the surface.
4.
Dry it and put it in a pot of salted eggs.
5.
Prepare a clean pot and add some water to boil.
6.
Put pepper, cinnamon, star anise and tangerine peel into a bag and tie the mouth tightly.
7.
Put it in boiling water.
8.
Add ginger slices, bring to a boil, and turn to medium heat for about 20 minutes.
9.
Add salt, stir until it completely melts into saturated brine, and turn off the fire.
10.
After thorough cooling, add white wine and stir well.
1 1.
Pour into the pot of pickled eggs.
12.
Put the bag in, cover and marinate 1 month. Wash the salted eggs and steam them in a pot.
Cooking tips
1. Choose high-alcohol liquor, preferably above 50%, which is convenient for salt penetration and can remove the fishy smell of eggs;
2. When storing eggs, you can put a small note with the date of production in the fresh-keeping box to prevent forgetting the pickling time;
3. After the eggs are marinated, remember not to put them in the refrigerator for cold storage, just leave them at room temperature, otherwise the oil yellow will be absorbed by the egg yolk and will not show the feeling of oil exuberance. ?