The preparation method of preserved eggs is as follows: 10 kilograms of poultry eggs, 10 kilograms of water, 500-600 grams of caustic soda, 200 grams of black tea powder, and 400 grams of salt.

First, we heat the black tea powder with 3 kilograms of water to make dark brown tea juice, filter the tea leaves and set aside.

Then put the caustic soda into the prepared tank, add 7 kilograms of water and stir until it is completely dissolved. Then pour in the tea juice and salt and stir evenly again. After these tasks are done, put the eggs in

Put it into it and press it under the liquid surface. Cover it with a lid and seal it. Place it in an environment of 20℃ to marinate for about 13 days. Take it out and peel it for inspection.

If the egg white is solidified and transparent, take out the egg and soak it in a mixture of 50% stock solution and 50% cold boiled water for 10-15 days.

The concentration of the feed liquid can be increased or decreased according to the coagulation state of the protein.