Sauce
Eggs
The practice of pickled eggs in soy sauce
Prepare fresh eggs (the number is self-determined), wash them with water and dry them for later use.
Boil the sauce in a pot. If the sauce is thick, add some water to make it flow. Just boil it. Let it cool for later use.
Put the eggs in a clean jar without oil and water drops, and then pour the cold sauce into the jar without eggs.
Put it on the balcony. Open the altar in a month and enjoy the delicious food! Master the curing time by yourself. If you like salty drops, you can marinate them for a few more days.