1, first of all, there should be a pickle altar, pickled eggs before, you need to use a small brush to carefully clean all the eggs, in order to avoid eating chicken poop, so you have to carefully clean. After cleaning, the eggs should be dried, to reach a waterless state in order to be stored for a long time, will not deteriorate, the winter can use air conditioning or hair dryer to assist in drying.

2, start the pot to prepare salt water. The solubility of salt is about 36%, pickled eggs with 20% of the salt water is most appropriate, if less than 10%, the eggs are easy to deteriorate, too much salt, the eggs are not yet out of the oil, it is already very salty. Add water to the pot with salt and turn on high heat, add a handful of peppercorns, a few star anise, cinnamon, chili peppers, sesame leaves, there are these spices salted eggs are more tasty, after the water is open, turn to a small fire and cook for 5 minutes, cook out the flavor later, turn off the fire to chill the water.

3, start pickling eggs. First of all, make sure that the pickled eggs of the altar without water and oil, and then the same dry and waterless eggs carefully into the altar, pour into the cool salt water, water height above the eggs 2 ~ 3 centimeters can be. Then pour half a catty of white wine, white wine can denature the egg yolk, can be as soon as possible out of the oil, and finally the jar mouth sealed in the shade.