1, wash the eggs, put them in a pot, cook them medium or full cooked, and let them cool to room temperature. Don't touch the eggs with raw cold water when they are cool.
2, add water to the pot, and then prepare the right amount of fennel seeds, pepper and salt together, the amount of water is subject to the size of the sealed can, boil for about five to eight minutes, cease fire, and cool to room temperature.
3. Bring the fire to a boil, then turn to low heat and cook for 3 minutes. After cooking, pour in 1 kg of salt, and stir the salt while pouring. (1 kg egg pour100g salt) Just stir the salt.
4. Pour out the water and let it cool.
5, the egg has been dried, put it into a sealed glass jar without raw water and oil.
6. After it is installed, pour the juice that has been cooled thoroughly.
7. Finally, pour 70 grams of high-alcohol liquor, then seal it and marinate it for 30 days.