Homemade salted eggs

Pour a jin of fine salt into the pot (the pot should be free of water and oil).

Add Sichuan peppercorns, star anise, cinnamon, and bay leaves and stir-fry over low heat.

Keep stirring and frying.

Stir-fry until the salt turns slightly yellow and the spices release their aroma, then add 5 jin of water (based on the ratio of 1 jin of salt to 5 jin of water) and boil for 5 minutes (I forgot to take a photo of the step of pouring in the water and boiling).

Let the spiced brine cool completely.

Wash the eggs clean and let them dry until there is no water.

First, place the double-yolk eggs into a glass jar, then pour in the salted brine, making sure it covers the eggs.

Prepare a bottle of freshly purchased 56-degree baijiu.

Finally, pour in a small amount of white wine to seal it, which makes it less likely to breed bacteria, and I pickled 2 bottles.

After marinating for 40 days in summer, take it out and put the salted eggs in a pot to boil for 20 minutes.

Take out 2 and cut them open to see, the homemade salted eggs are pretty good, with bright yellow yolks and white whites, making them a little side dish to pair with congee for breakfast.