This year it's the third time I've had a pickled egg, which I've done in a different way, and I eat it in a different way. I use duck eggs made from my cousin's own ducks in the pond, salt from which they are red and rich, especially delicious, and today's pickled eggs are the simplest, the easiest to know, without any sauce, with salt and wine, salt and sour, but not so salty and good taste。
Used to be a supermarket for halogen juice. It's good to try making it today. A lot less additives, healthy and happy. The eggs are much more fragrance than the eggs. It's a sandpot. It's broken, it's soup. The first halogen is first halogenated meat, then halogenated eggs and tofu. It's delicious. It's a good meal for the caterer. Materials: 1/4 duck meat, 10 duck eggs, high soup, halogen, a small pack of spices, an old volume, six dry peppers, one small gauze bag (also with spice boxes)
