1, materials: 30 fresh eggs, water 1000ml, 400 grams of coarse salt, 20ml of white wine, 20 peppercorns.

2, practice: the first salt dissolved in boiling water, to a catty egg two two salt ratio, simmering brine, simmering can be added to the appropriate amount of pepper.

3, to be cooled brine, will be washed and dried eggs, one by one into the brine.

4, in the salt water poured into a small cup of white wine, seal the mouth of the altar.

5, 30 days or so you can open the altar to take out the cooking.