Select materials. You can choose fresh eggs, duck eggs, quail eggs and goose eggs. But use fresh ones, that is, ones that have not been stored for a long time. Preserved eggs that have been left for a few days are easy to take pictures (liquefied eggs are all liquid and can't be eaten). Also, it should be noted that there should be no cracks, no sand shells, no steel shells (eggs with hard shells), and no yellow eggs (eggs with broken yolk membranes are eggs whose yolks are scattered after long-term transportation, or eggs whose yolks are damaged by bacterial invasion). )

Ingredients. According to the standard of egg 100, quicklime 1 kg, soda ash 0.35 kg, salt 35 g, star anise 25 g, pepper 25 g, pine and cypress 1 bar, monosodium glutamate 5 g, tea 5 g, chaff, plant ash and yellow mud in proper amount.

Make soup. First, put pepper, star anise and pine and cypress branches into a pot, add water for 30 minutes, add salt and tea for 5 minutes, then add monosodium glutamate and stir to make soup.

Beat to remove residue, when the soup in the pot is slightly cool, add quicklime and soda ash, and fully stir until it is completely dissolved. Then grab 8 ~ 10 and add plant ash. Finally, add some yellow mud to see the color of the pulp, which turns yellow slightly. Stir into a paste.

Dip the selected fresh eggs in the paste to make them stick to the paste, and then roll them with chaff or sawdust. Cylinder seal.

Judge whether it is mature or not. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. After the expiration, samples shall be taken for identification at any time. If the egg yolk and egg white have condensed into a whole, it means that they have become, and they should be taken out of the jar to dry immediately. For example, egg yolk and egg white are still thin, which means that they have not changed and need to continue to change for one or two days. If the yolk has solidified and the egg is green and thin, it means that the jar is late, has aged and turned into soup. (You can check by lighting method. )