|Boiling water||6 Cup (96 tbs)|
|Salt||1 Cup (16 tbs)|
|Rice wine/Dry sherry||3 Tablespoon|
|Szechuan peppercorns||1 Tablespoon|
Gently wash eggs and pat dry with a paper towel.
Place eggs in a baking pan and let stand outdoors in the warm sun 30 minutes or at room temperature 1 hour.
Pour 6 cups boiling water into a large crock or jar.
Add salt, wine and peppercorns.
Mix until salt is completely dissolved.
Let mixture cool 20 minutes.
Carefully add eggs, cover and let stand 30 to 40 days in a cool place; do not refrigerate.
Before serving, cook eggs 10 minutes in boiling water over medium heat.
Cool under cold water or at room temperature.
Peel eggs and cut into quarters.