Steps

1. Prepare salt, white wine, peppercorns, dashi, cinnamon

2. Wash and dry the eggs

3. Boil water in a pot, add peppercorns and cinnamon and bring to a boil

4. Add the salt in small batches until the salt is no longer dissolved, then the saturated brine will be ready

5. Dip the eggs into the white wine one by one

6.

6. Yard into the container

7. Pour cooled brine, not over the eggs

8. Cover tightly and put in a cool place, a month later it will be ready

9. Pickled eggs into the pot to cook for 10 minutes

10. Finished product