The raw materials are:

Raw eggs: 100 duck eggs (eggs, quail eggs are also acceptable)

Salt: 3 taels

Quick lime : 3 taels

Soda ash: 3 taels

Black tea: a little

Plant ash: seven parts

Rice husk: appropriate amount (or use sorghum Shells and grass ash instead)

Water: appropriate amount

①Put the salt in the pot and stir-fry, take it out and grind it when the explosion stops.

② Sprinkle the lump lime with water, break it into powder and sift it for later use.

③ Put water, black tea, and salt into a pot and boil, then pour it into a tank with quicklime, soda ash, and plant ash, stir evenly to make a paste, and then wrap the eggs with it. It should be noted that gloves must be worn during operation to prevent strong alkali from damaging the skin.

④Put the wrapped eggs on the rice husks and roll them back and forth until they are covered with rice husks and put them in another tank.

⑤ After the tank is full, seal it with yellow mud, salt and water.

Generally, it takes 25 days in spring and autumn, 20 days in summer, and 30 days in winter to turn into preserved eggs. This method is simple and easy to use, no matter how many eggs are used, and it is very suitable for families.