The practice of pearl preserved eggs

1. Preserved eggs are shelled, steamed for 15 minutes, then cooled and diced.

2. Knock a small hole at the top of raw salted duck eggs, and put preserved eggs in it. A lot of protein will flow out during this process, so it won't taste too salty.

3. Wrap the whole salted egg tightly with plastic wrap, then steam it for 20 minutes, cool it and shell it, and you can eat it.

Cooking tips

1. Preserved eggs should be steamed and cooled before cutting. If it is not steamed, it will paste the knife when cutting, and it will be easily chopped when it is hot.

When filling preserved eggs, you can fill in more. At this time, a lot of egg whites will overflow, and too much egg whites will taste salty.

3. Wrap the holes tightly when wrapping plastic wrap, otherwise it will be easy to bulge when steaming.