Ingredients: free-range eggs, salt, wine and plastic packaging.

1, using free-range eggs, the yolk is bigger and yellower, and the pickling effect is good. Wash eggs with a brush or dish cloth.

2. Dry or dry the washed eggs.

3. Choose high-alcohol liquor, pour it into a small bowl, and pour a proper amount of salt into the small bowl. Prepare clean and waterless sealed bottles and plastic wrap in advance.

4. Soak the eggs in a wine bowl for 1-2 minutes (ensure that all the eggs are stained with wine), and then roll them in a salt bowl (ensure that all the eggs are stained with salt).

Wrap the eggs stained with wine and salt tightly with plastic wrap, and repeat this operation one by one.

6. Put all the wrapped eggs in a sealed container, dry them in the sun for 1-2 hours and then put them in a cool and ventilated place. It can be cooked and eaten in 30 days.

7, salted eggs can not be eaten raw, open the plastic wrap to wash away the salt, steam or cook in the pot 10 minutes, you can enjoy greasy salted eggs.