1. Wash the fresh duck eggs, dry them (cannot be dried in the sun), and put them in the jar. Then in the pot, press the ratio of 4 kg of water for every 50 eggs and put the right amount of ginger, star anise, Pepper into the water to cook. After cooking aroma, add 1 kg of coarse salt, a little sugar, 50 grams of white wine, etc. After the brine is completely cooled, pour into the algae placed in fresh duck eggs. It is advisable to use egg noodles. The altar is stamped, sealed and stored for about 20 days to be opened for consumption.
Second, will pick fine texture of the mud, the salt into water and then used to cool the mud, and then evenly put the eggs into the altar sealed, washed after 20 days of consumption, it is best to eat now wash, you can also like the first one Put 5 kinds of spices and into the mud.
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