Reserve food: 20 fresh duck eggs, 1 teaspoon, boiled water 150ml, preserved egg powder150g;

Production process: firstly, put the tea leaves into the tea set by hand with 1, add 150ml of boiling water, soak and filter the tea leaves for a while, take the strong tea water, and pour the preserved egg powder into the vessel;

Secondly, pour a small amount of water into the preserved egg powder from the tea leaves that you want to cool, make it paste, be careful not to be too thin, stir and let it stand for an hour, and prepare the eggs to be pickled in advance during the whole process;

Then wash the shell of the duck egg carefully and neatly, and then be sure to drain the water on the surface completely. Then, put on rubber gloves and put the eggs without water in the preserved egg paste to ensure that the scrotum is completely invisible;

Then, prepare a sealed container in advance, put the preserved eggs in the container one by one, seal the outer cover tightly, be careful not to leak steam, and then put them in a cool place, similar to 10 days in summer;

Finally, after eight days underground, you must take out a preserved egg and peel it off. If successful, you can stop curing again. If you haven't succeeded, you must immediately seal the cover and cure it again.