2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days.
3, rice soup pickling, with rice soup or boiled rice noodles, add yellow mud or red mud, and add salt (the amount of salt is disproportionate, add salty and light according to your own requirements), so the salted eggs are much oily.