2. Weigh the ingredients according to the ratio of plant ash: water: salt = 5: 4: 1. First, dissolve the salt in water, pour it into plant ash and stir until it is completely mixed. Make the mortar stir into a state that is not thin or thick and uniform from top to bottom.

3. The material inspection method is to put the hand into the mortar, and the skin will be black and shiny after taking it out, and the mortar will not flow, drip or fall into lumps or lumps; Mortar will not foam when put into the basin. Mortar reaches this standard and can be used overnight to the next day.

4. Put the selected raw eggs into a static stirred mortar, turn it over, and make the mortar adhere to the surface of the eggshell evenly, so that the wet slurry on the surface of the fresh eggs is about 2 mm thick. After being dusted or rolled, even if the eggs are covered with wet material, a layer of hay ash is attached to the wet material, so that the dusting is about 2 mm thick.

5. Pay attention to the fact that the hay ash should not be too thick or too thin when wrapping the ash. If it is too thick, it will reduce the moisture in the ash outside the eggshell and affect the curing maturity time of salted eggs; Too thin will make the ash outside the eggshell wet, which will easily cause eggs to stick to each other. Squeeze the ash after wrapping it, that is, press the ash tightly on the eggshell by hand. Squeeze the ash properly, roll it evenly, and the thickness should be uniform, and there should be no unevenness or uneven thickness. Put it in a jar or basket.

6. When the eggs are put into the cylinder, be sure to handle them gently, put them firmly and flatly, and finally cover them with paper towels and pig blood to seal the cylinder head. Then, the eggs put in the tank or box are transferred to the ripening workshop or egg bank for grading and stacking, waiting for ripening. Generally, it takes 20 to 30 days in summer, 40 to 50 days in spring and autumn, and 60 days in winter.