1. Rice wine lees spare
2. Wash the eggs and drain the water
3. Tap the two ends of the egg with the handle of a wooden spoon, tap the big head first, then the small head, so that the egg shell is slightly cracked without breaking the egg shell membrane
4. Take the empty can and spread a layer of lees on the bottom layer
5. Put the big end of the egg up and place it, leaving a proper distance between the egg and the egg
6. Spread another layer of lees
7. Put the second layer of eggs
8. Spread another layer of lees, and repeat
9. Until the eggs are used up, and the last layer of lees is spread
10. Sprinkle a layer of salt on the surface
11. Seal the altar, seal well, generally after about 5 months, it will be bad to mature
12. Borrow other people's mature bad eggs
13. Don't need to cook, eat directly
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