Super simple! Pickled five-spice salted eggs 🥚

Overview

My family doesn’t like to eat eggs very much, but eggs have high nutritional value, so I try to process eggs with various flavors.

Wash the eggs with clean water
Wash and dry
Use alcohol to count liquor (above 50℃)
Dip the eggs in some white wine to sterilize them
Coat evenly with salt
You can sprinkle with chili powder and Sichuan pepper powder
Wrap each egg in plastic wrap and seal
Put it in a container
After being exposed to the sun for two days, store it in a cool place for half a month
Half a month later, steam the pickled eggs over high heat for five to six minutes
Let cool before eating