The wine pickled eggs are drunken eggs, very delicious. The bitter taste is the salt put too much, can not eat.

Below is a description of the practice of pickling salted eggs for reference, first of all, to prepare materials:

Eggs: 20, salt: 400 grams, star anise: 3, pepper: 20 grams, cinnamon: 1 slice, Chenpi: 6 grams, a high degree of white wine: 20 grams, water: the right amount, ginger: 4 grams.

1, the egg white water to wash clean.

2, dry the surface water.

3, after drying, gently put the eggs into the container of pickled eggs, do not break.

4, prepare a clean pot, put the right amount of water to boil.

5. Put the peppercorns, cinnamon, star anise and orange peel into a bag and tie the mouth tightly.

6: Put the bag into the boiling water.

7: Add ginger slices, bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

8, add salt, keep stirring until the salt is put in and melted, turn off the fire.

9, thoroughly cooled into the white wine and stir well.

10, pour into the container of pickled eggs.

11, put the packet into it as well, cover and marinate for 1 week before serving.