Step 2 get ready. Pour 3 liang of salt into 2 kg of ash (firewood ash) and mix well, then add water and mix well. It should be thicker, not too thin.
3. production. Roll an egg in mixed ash, then roll it in ordinary dry ash to ensure that the eggshell is covered with a layer of ash, and so on, and 30 eggs are ready.
4. Sealed and canned. Put the prepared eggs in cans or plastic bags and store them in a sealed way. Closing time: about 10 days in summer; The spring and autumn period is about 15 days; Winter lasts about 20 days.
5. Take the finished product out of the tank. According to the temperature estimate, it's almost time. You can take the preserved eggs out of the jar and clean up the dust on the shell of the preserved eggs.
6. The dining table is delicious. Wash and cook, delicious and fresh.