1. Dip pickled eggs in white wine. When dipping, first dip the washed and dried eggs in white wine one by one, then roll in refined salt, put them in a container, and serve in about 30 days. This method is the easiest.

2. Five-spice eggs: Take an appropriate amount of peppercorns, five-spice anise, garlic seeds, ginger, and refined salt, boil equal amounts in water for 20 minutes, and pour into a porcelain jar. Then soak the washed eggs, seal the jar tightly, and serve after 40 days. This pickled duck egg is rich in fragrance, slightly salty and delicious.

3. Pickled with plant ash. Mix plant ash and salt, and dip the eggshells in water (most of the eggs sold in the market are marinated in this way)

4. Marinate in rice soup, use rice soup or the soup after cooking rice noodles and add in Yellow mud or red mud, and add salt (there is no proportion in the amount of salt, add it according to your requirement of salty or light). It is said that this kind of pickled salted egg yolk produces the most oil.