Raw materials: 100 raw duck eggs (eggs and quail eggs are also acceptable), 3 liang of salt, 3 liang of quicklime, 3 liang of soda ash, a little black tea, 7 portions of plant ash, rice husk: appropriate amount, water: appropriate amount
Procedure:
1. Stir the salt in the pot, and take it out and grind it when the explosion stops;
2. Sprinkle the block lime with water, split it into powder and sieve it for standby;
3. Put clean water, black tea and salt into the pot to boil, then pour them into the tank with quicklime, soda ash and plant ash, mix them evenly to make them paste, and then use them to wrap eggs. It should be noted that gloves must be worn during operation to prevent the strong alkali from damaging the skin;
4. The wrapped eggs are rolled back and forth on the rice husks, and are put into another vat after being stuck with the rice husks;
5. After the tank is full, seal it with mud mixed with yellow mud, salt and water;
6. After 25 days in spring and autumn, 20 days in summer and 30 days in winter, the eggs can be preserved.