Put fresh eggs in a pot or basin filled with lime paste, take them out and roll them on bran or sawdust, and then put them in a jar for sealing. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. Sampling and identification shall be carried out at any time after expiration. If the egg yolk and egg white have condensed into a whole, it means that they have become, and they should be taken out of the jar to dry immediately. Quicklime is added with water and soda ash, and fully stirred to completely dissolve it. Then grab 8 ~ 10 and add plant ash. Finally, add some yellow mud to see the color of the pulp, which turns yellow slightly. Stir into a paste. Dip the selected fresh eggs in the paste to make them stick to the paste, and then roll them with chaff or sawdust. Cylinder seal.
Cover your eggs. Put the changed eggs in a sealed place for about 5-7 days in summer, or about 10- 15 days when the temperature is low, and then take the changed eggs out to dry for 2-3 days. You can try opening an edible one to see if it is ripe. Prepare Zanthoxylum bungeanum, Illicium verum and tea leaves, put them into a pot, add water to boil, continue to boil for 15 minutes, fully boil out the fragrance of spices and tea leaves, and take out the residue after boiling.
When the eggs are wrapped with lime putty and sawdust, be sure to wrap them evenly. The time to cook eggs is different in different seasons. Be sure to observe when changing them, and don't change them, otherwise it will affect the taste. Cooked eggs can't be kept in the refrigerator, just in the shade. Take out the eggs and put them on the sawdust, so that it will be covered with sawdust, and it must be covered with sawdust, and there can be no exposed places. Don't take this step by hand. One is to prevent hand corrosion, and the other is to prevent uneven mud on eggs.