Preparation: Wash the eggs, drain the water, pour the white wine into the bowl, and pour the fine salt into a deeper dish.

Practice steps:

1, take an egg and roll it in white wine, then take it out and roll it in fine salt, then put it in a clean plastic bag and beat all the eggs in turn.

Tie the plastic bag tightly and put it anywhere, as long as the plastic bag is intact.

After 3 or 7 days, take out an egg and cook it. Try to see if the salinity is just right. If you feel weak, wrap it up again and leave it for another day or two. Usually 7 days is enough when the weather is hot.

When the salinity of the eggs is moderate, take out all the eggs and expose them to the sun for an afternoon. Wipe off the fine salt on the eggs, put them in plastic bags and keep them in cold storage.