1, there must be a pickle jar first. All eggs need to be carefully washed with a small brush before pickling them. In order to avoid eating chicken manure, it must be carefully cleaned. The washed eggs should be dried and can be stored for a long time without deterioration until they are anhydrous. In winter, air conditioners or hair dryers can be used to help blow dry.
2. Prepare salt water from the pot. The solubility of salt is about 36%, and 20% salt solution is most suitable for pickled eggs. If it is lower than 10%, the eggs will go bad easily. If there is too much salt, the eggs will be salted first and then oiled. Add water and salt to the pot and turn on the fire. Add a handful of pepper, some star anise, cinnamon, pepper and fragrant leaves. Salted eggs with these seasonings taste better. When the water boils, turn to low heat and cook for 5 minutes. When the fragrance is cooked, turn off the torch and cool it with water.
3. Start pickling eggs. First, make sure that the jar of pickled eggs is water-free and oil-free, then carefully put the same dry and water-free eggs into the jar and pour cold salt water, which is 2~3 cm higher than the eggs. Pour in half a catty of white wine. Liquor can denature egg yolk and produce oil as soon as possible. Finally, seal the jar mouth in a cool place.