1. Salt curing method. Wash the eggs, dry them, put them in the melted concentrated salt water, seal them, and they will be ready for a few months.

2. Five-spice pickling method. Use ginger, pepper, bay leaves, cinnamon, and coarse salt, add water to boil, and pour into a jar. Wash the eggs, dry them, put them in the jar and seal them. Just one month later.

3. White wine pickling method. Prepare eggs, white wine, and salt in a ratio of 5::0.1. First, soak the washed and dried eggs one by one in white wine, then roll them one by one with fine salt, and then put them into an egg picker. Seal and store in a cool, dry place. It can be taken out for cooking after one month.

4. Spicy pickling method. Wash the eggs, dry them, then dip them in chili sauce, then wrap them in fine salt, put them in a container, sprinkle a layer of salt on top, seal them, and place them in a cool and ventilated place. You can start cooking them after one month. Food.

5. Batter pickling method. Mix the flour with hot water into a paste, add an appropriate amount of five-spice powder, pour in white wine, and stir evenly. Then wrap the washed and dried eggs one by one in batter, and roll them in fine salt. Then put it into the jar and seal it. It can be taken out and cooked after twenty days.