First, make the sugar syrup. Wash the lemon, squeeze out the juice, and remove the seeds (to prevent bitterness). Keep the peel. Bring the water to a boil. Add the sugar to a pot. Pour in the boiling water and stir until the sugar is mostly dissolved. Place the pot on the stove and bring to a boil, then reduce to low heat. When the syrup starts to simmer, skim off any foam. Do not stir with chopsticks or the syrup may crystallize.

After 30 minutes of cooking, add the lemon juice and lemon peel, placing the peel with the flesh side down and the skin facing up. After 50 minutes, dissolve the lye water in a little water and add it to the syrup. From the start to the end, do not stir the syrup with chopsticks—only use a clean spoon to skim off any foam on the surface.

To test the syrup, prepare a bowl of water and drop a few drops of syrup into it. If the syrup dissolves immediately, it is not ready. If it forms a hard ball, it has been cooked too long. The perfect syrup will sink and spread out in a circular shape at the bottom of the bowl. When finished, you should have about 2 2/3 lbs (1.2 kg) of syrup.

To make salted eggs: Wash the eggs and let them dry. Rinse the star anise, cinnamon, and ginger. Boil 6 1/3 cups water with the salt. When boiling, add the sugar and let it boil a bit longer until all the salt dissolves. Remove from heat and let cool, then add the liquor.

Arrange the eggs in a jar and pour in the cooled brine to cover the eggs. Add the cinnamon, star anise, and ginger. Place a sealed bag of water or bamboo sticks on top to keep the eggs submerged. Seal the jar tightly and store in a cool place. The eggs will be ready in 4 weeks.