Pickling can be done for a week.

The following is the practice of pickled salted eggs for reference, first of all, prepare the materials:

Eggs: 20, salt: 400 grams, star anise: 3, peppercorns: 20 grams, cinnamon: 1 slice, Chenpi: 6 grams, a high degree of white wine: 20 grams, water: the right amount, ginger: 4 grams.

1, wash the eggs

2, dry the surface water.

3, dry and put into the container of pickled eggs.

4. Prepare a clean pot, put in the right amount of water to boil.

5. Put the peppercorns, cinnamon, star anise and orange peel into a bag and tie the mouth tightly.

6, into the boiling water.

7: Add ginger slices, bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

8, add salt, stir until the salt put in does not melt, turn off the fire.

9, cool thoroughly and then add white wine and stir well.

10, pour into the container of pickled eggs.

11, put the packet into it as well, cover and marinate for 1 week.