How to make salted eggs?

Boil 5 kg of water first, pour in 1 kg of salt, and stir well to dissolve all the salt until the salt water cools down for use. Then put 100 fresh eggs cleaned with cloth into the jar or jar. Eggs should be flattened, flattened with bamboo chips or sawdust, and then poured into salt water. Salt water should be higher than the egg surface 10 cm, and the cylinder mouth should be sealed. Salted egg cans should be kept indoors at 20℃, and generally need to be marinated for 30-40 days. ? Yellow salted egg:

Wipe duck eggs with a dry cloth (never wash them with raw water). Choose pure deep yellow mud to dry and mash, add clear water (preferably cold boiled water) and salt, and mix well to form a paste. Roll the eggs in the mud, then gently put them into the jar and seal the jar mouth with plastic film, usually for 25-30 days. If you spray some sorghum wine on the mud surface, the fragrance will be more mellow and long.

Salty and spicy duck eggs:

Stir 70% dried spinach leaves, Chili sauce, salt, etc. Into a non-flowing Chili paste, wipe the duck eggs with a cloth for later use, wash the jar, drain the water, and spray a small amount of more than 60% white wine in the jar. Put the duck eggs in a jar with pepper and mud and take them out for 25 days.

Spiced salted eggs:

Add cinnamon 120g, fennel 70g, pepper 70g, licorice 100g, pepper powder 50g, salt 250g, water 1.5kg, decoct 1h, cool, and discard the residue. Marinate for 40-50 days in winter and only for 25-30 days in summer.