禽腌脱制新法（白酒浸脱法）鲜蛋10斤，高度白酒一碗，精盐2斤。腌制方法是：将要腌制的禽蛋逐个在酒碗中浸一下，再放盐里液粘一层盐，逐个摆放在塑料袋内或罐、坛中，然后将多余的盐微盖在上面，封严厉，置阴凉处，30天左右即可食用。此胞制法的优点是简便易行，清洁卫生，便 Pickled pickling new method (liquor leaching method) 10 pounds of fresh eggs, a bowl of high liquor, salt 2 pounds. Pickling methods are: pickled eggs will be one by one in the wine soak in the wine, and then add a layer of salt liquid salt, one by one in a plastic bag or jar, altar, and then the excess salt micro-covered in Above, sealed severely, set the shade, about 30 days to eat. The advantage of this method is that it is simple, clean and hygienic