You should choose the salted egg yolk that is not soft when pressed, and there is no liquid flowing out. The egg yolk that cracks when touched is the performance of over-pickling, which will make the taste more salty and it is not easy to wrap.

Wash the yellow mud and knock the eggshell to get the yolk;

The kitchen paper wipes off the film on the surface of the egg yolk, so be sure to wipe it clean.

Egg yolks are hard and salty and need to be soaked in oil to soften, such as vacuum-packed egg yolks or salted egg yolks bought by yourself but marinated for a long time. Soak in edible oil, cover with plastic wrap, and refrigerate overnight.