Salted preserved eggs are made of duck eggs, edible alkali, salt, water, star anise, fennel, cinnamon, fragrant leaves, kaempferia kaempferia, nutmeg, white buttons, tea and fresh ginger. The specific manufacturing steps are as follows:

1. Choose fresh duck eggs, preferably with uniform size, smooth skin and no cracks. And clean it for later use;

2. Seasonings such as star anise, fennel, cinnamon, fragrant leaves, rhizoma Dioscoreae Septemlobae, nutmeg, white buttons, tea, fresh ginger, etc. for standby;

3. Boil the prepared seasoning in a pot, add edible salt and a small amount of edible alkali and take it out of the pot;

4. Put the cooked soup into the jar and soak the fresh duck eggs in it for 10- 15 days;

5. After ripening, wash and put in a steamer, and steam at high temperature for about one hour.