1, pickled cooked eggs is very simple, after the eggs are boiled, the salted boiling water cooled, directly pickled can be. A smaller number can even be boiled and knocked skin and then put into the water to pickle, but the taste is not as good as not knocking skin.

2, with a container similar to a jar of yellow wine, wipe clean, Shimizu can not have. Boiled eggs in the salt rolled a few times, and then rolled a few times in white wine, and then wrapped in a layer of salt. Put it on the altar. Seal it with plastic wrap and finally cover it with a lid and marinate it for 2 weeks and it will be ready to eat.

3, break the eggshell with a spoon. Water put salt put a little pepper boil, salt water cool, pour some wine, put into the altar jar sealed, prevent flies, usually 20 to 30 days can be used.

4, eggs boiled and peeled off the shell. Put water, vinegar, sugar, salt, white pepper, cloves, wet mustard and ginger cut into thin slices together and boil. Put the shelled eggs into a jar and then pour in the cooled soup, seal and store for 3-4 days before you start eating.