Ingredients: a handful of pepper, 3 star anise, 3 fragrant leaves, 2 cinnamon, 3 ginger, eggs, cold boiled water, 50 grams of high-alcohol liquor, etc.

Step 1: Prepare an appropriate amount of eggs and wash them with water. Dirty things on the surface of eggs should be cleaned, and there is a film on the surface of eggs to be cleaned, which can reduce the curing time of eggs.

Step 2: After cleaning the eggs, put them in the sun to dry the water on the surface, pour a proper amount of cold boiled water into the basin, add a tablespoon of white vinegar, soak the dried eggs in vinegar water 1 hour to soften the skin of the eggs, which will make the eggs marinate faster and make the yolk of the eggs greasy and dusty.

Step 3: Next, prepare the seasoning for pickled eggs, a handful of pepper, 3 star anise, 3 fragrant leaves, 2 cinnamon and 3 ginger, pour water into the pot, put all these seasonings into the pot, add a proper amount of salt, stir well to dissolve the salt, boil the water for 3-5 minutes with high fire, and cool it at room temperature after cooking.

Step 4: Prepare a water-free and oil-free glass jar, put all the eggs into the glass jar, pour in cold seasoning water, and finally pour in about 50 grams of high-alcohol liquor. Adding some white wine can make the eggs salty faster, without white film and oil, and then cover them and marinate them in a warm place away from light for about 20 days.

Pickled egg technology

First: eggs must be cleaned, especially a film on the surface should be disposed of, which will increase the curing time.

Second: the eggs must be soaked in vinegar water for a period of time before pickling, so that the salted yolk can be shiny and dusty.

Third: it is best to use glass containers for pickled eggs. It is not recommended to use iron or plastic to ensure that there are no sundries, no water and no oil in the jar, and salted eggs are more successful.

Don't ignore these three steps when pickling eggs. Eggs can be eaten in 20 days.