1, spiced salted eggs: raw eggs, star anise, cinnamon, pepper, fragrant leaves, fennel and white wine. Put water in the pot (the amount of water should not exceed the eggs in the container), after boiling, add star anise, cinnamon, pepper, fragrant leaves and fennel and cook for 15 minutes; Add salt to the water and slowly dissolve it until the salt water is saturated. Turn off the fire and let it cool, then pour it into the container. Wash and dry the raw eggs or air-dry them, then gently put them into the container with feed water. Drop a dozen drops of white wine before covering the lid (for sterilization). After pouring the good wine, cover the lid tightly (pay attention to sealing). If you don't want to eat it too salty, you can eat it in about 20 days. If you like it salty and oily, it is estimated that it will take 30 to 40 days. After pickling, take it out and cook it.

2. Salted eggs with yellow sand: prepare 500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh eggs into sticky mud one by one, take them out after the eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

3. Salted eggs in white wine: Prepare materials according to 5 kg eggs, 60% white wine 1 kg and 0.5 kg refined salt. When pickling, the dried eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 30 days.