1. Ingredients: according to the yellow mud: water: salt = 1:1:1 ratio of the first sun-dried sifted yellow mud into a container, add a certain amount of water for soaking, to be dry yellow mud all soaked, then add a fixed amount of salt, and then add the rest of the water and mix thoroughly until it becomes a homogeneous slurry. Or firstly dissolve the quantitative salt in water completely, then add the yellow mud after sun-drying and sieving, and mix it into uniform mud. Prepared material mud, its thinness and consistency should be appropriate, too thick in the eggshell sticky coating uneven, too thin in the eggshell can not stick.

2. Material testing: material testing method is to take a fresh egg into the mud, if half of the egg sinks in the mud, while the other half is exposed to the outside, indicating that the consistency of the mud is appropriate. If all or most of the egg sinks in the mud, the mud is too thin, need to add a small amount of yellow mud and salt; if most of the egg is exposed outside the mud, the mud is too thick, need to add a small amount of water and salt.

3. Pickling: the appropriate amount of selected qualified red eggs into the prepared mud, and rolling in the mud, so that the surface of the eggshell uniformly adheres to a layer of mud, and then removed into the inner support film bag of the egg basket or a special egg box, in order to prevent adhesion, in the mud after sticking to the mud, can be rolled a layer of grass ash. When packing, the eggs should be neatly arranged and counted. Finally, pour a small amount of material mud on the top layer of the egg surface, smooth it out, seal the film bag tightly, and put it into the pickling workshop to wait for pickling maturity. Pickling workshop requires air circulation, the temperature is generally controlled at 20 ~ 25 ℃, humidity can not be too high or too low. In general, the ripening period takes about 22 days in summer, 35 days in spring and fall, and 50 days in winter.