150 g Sea salt
45 ml Jiafan rice wine
10 pcs Fresh eggs, preferably duck eggs

Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.

Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.

1/2 cup Mung bean starch
2.5 cup Water
1 g Salt
Sauce:

1 tsp Ginger puree
1 tbsp Chopped spring onion
1-2 Minced garlic
1 tsp Rice vinegar
1 tsp Salt
1 tsp Sugar
1/2 tsp Chicken powder
Sichuan red pepper powder to personal taste
Chili oil to personal taste
Garnish:
Coriander or parsley
Cherry

Mix well mung bean starch powder, water and salt in a medium pot, place it on a stove over the medium heat, stir constantly for 8-12 minutes. It will thicken like a glue, then pour into a heat resistant rectangular plastic box. Cool completely.

Place thinly shredded jelly in a medium mixing bowl, and mix sauce ingredients and pour over, stir gently.

Garnish with coriander .