Cooking Steps

1. 

   Step1:In fact, it doesn't matter how many eggs you have. You can do whatever you like.

2. 

   Step2:Wash all the eggs first. Then put them in the basin. The water bubble that hasn't put the egg for half a day. At this time, the container for salted eggs can be washed clean and dried. No water is allowed. Then put some water in the pot that can't pass the egg. Wrap some pepper and anise inside with gauze (I didn't use gauze to wrap it. I fished it out with a leaky spoon). Boil the water and open the salt. Don't put too much at a time. Stir it with a spoon and put it at the same time. When you see that the salt isn't too melted, you can put it at the same time to cool.

3. 

   Step3:The eggs that have been soaked in water can be seen clearly even if there are small gaps that can't be seen at ordinary times. (this step is very important, because even if there is an egg with a gap, you will pickle a jar of rotten eggs.) pick out all the eggs with a gap, and then dry the good eggs.

4. 

   Step4:Put the dried eggs in the oil-free and water-free container. I put them in a small tank (if there is a small amount of water on the eggs, you can wipe it with a paper towel) and pour in the cold saltwater. Take out the gauze bag wrapped with Chinese prickly ash and anise. The saltwater should not exceed the eggs. Pour a small amount of white wine into the top layer. Cover it. Remember the date. I pickled it on March 1. The picture shows it cooked on April 1. It's already oily. It's a little salty. If it's hot, it can shorten the time.