1, clean the preserved egg first, peel off a mouth about the size of a coin at the small end of the preserved egg, then smash it at the other end and broadcast it. You can aim the exposed mouth of preserved eggs at the small mouth of the small end, and blow hard, and the preserved eggs will come out of the big mouth, which is very complete. If you think it will be dirty to blow with your mouth, you can aim the small mouth at the faucet, and the impact of water will flush the preserved eggs out of the big mouth in the same way.

2. If you think this method is troublesome, you can also clean the preserved egg and slowly break the shell and dip it in a little water, so that you can peel off a complete preserved egg.

Second, cut preserved eggs

Preserved eggs with a little sugar heart are delicious, but they are very easy to stick to the knife when cutting. In fact, as long as you master the skills, you can cut the preserved eggs, which are beautiful and don't touch the knife.

1 First, put a little oil on both sides of the knife or blanch it with boiling water to lubricate it, so as not to touch the sugar center when cutting preserved eggs.

2, you can prepare a thin, strong rope, clean the rope, put the peeled preserved eggs on the chopping board, and cut the preserved eggs with a slight line, so that the cut preserved eggs look good and complete. Slicing preserved eggs with thin lines is also a recommended method.