Ingredients: 30 eggs, high-alcohol liquor, sea salt 1000g (more can be prepared), cinnamon 1 cut, 2 pieces of fragrant leaves, half a handful of pepper, half a handful of aniseed, 5 pieces of ginger and 2500g of water.

Practice:

1, choose 30 fresh and crack-free eggs, wash them, dry them in the air, take a large bowl, pour in high-alcohol liquor, soak the washed and dried eggs in the liquor one by one for 15 minutes, and turn them over halfway to ensure that the eggs are soaked in the liquor;

2. Materials for preparing spiced brine: sea salt 1000g (more can be prepared), cinnamon 1 cut, 2 pieces of fragrant leaves, half a handful of pepper, half a handful of aniseed and 5 pieces of ginger;

3. Pour 2,500 g of water into the cauldron, add 3 ingredients except sea salt, bring to a boil with high fire, turn to low fire, pour sea salt while stirring until undissolved sea salt is found, then stop adding sea salt, and turn off the fire after simmering for 20 minutes;

4. After the spiced salt water is cooled, pour it into an oil-free jar washed and dried in advance together with spices, and gently put the eggs soaked in white wine into the salt water;

5. Pour the Erguotou white wine soaked in eggs into the jar, take an oil-free small bowl, press it on the eggs, add some salt water to the bowl to increase the weight, seal the jar mouth with plastic wrap, add the lid, and put it in a warm place. It will be marinated in a month or so!