1, boil a pot of water, remember not to get oily. Put ginger, star anise, pepper and cinnamon into the pot according to the ratio of four kilograms of water for every fifty eggs, and put them into water to boil. After cooking the fragrance, add one kilogram of salt and a little sugar. I added less salt. I used 28 eggs, 2 kg of water, 1 kg of salt.

2. Wash the fresh eggs, dry them (don't put them in the sun) and put them in a clean jar.

3. After the salt water is completely cooled, pour it into the jar with eggs. Egg noodles are best not. The most critical step is to add white wine, then seal the jar and store it for about 20 days before unsealing it.

Remember that the last step will make your salted eggs take a lot of oil. Oh, that is to enlarge half a bottle of white wine.