Salt pickled duck eggs are made as follows:

Materials/tools: duck eggs, white vinegar, salt, coriander, star anise, cinnamon, peppercorns, ginger, white wine, pots, pickling jars.

1, prepare the right amount of duck eggs, pour water and white vinegar soaked for 5 minutes, and then use a steel wire ball or shoe brush to brush off the surface of the duck egg dirt, white vinegar can soften the surface of the duck egg dirt, soaked after a better brush a little.

2, brush the clean duck eggs into the water again clean, clean a little bit no bacteria, so that the pickling time is not easy to bad.

3, duck eggs cleaned, put a breathable frame, and then put into the sun for a day, pay attention not to put a lot of sun, now spring temperature is just fine. Summer sun is very poisonous, you can air-dry moisture does not sun, because the sun is not good easy to get the duck eggs bad.

4, prepare a little spice, 2 leaves, 2 anise, a piece of cinnamon, a small handful of peppercorns, 3 pieces of ginger.

5, add 1000ml of water to the pot, then add 200g of salt, pour in the spices just prepared, cover and cook on high heat, boil and turn off the fire, let the soup cool naturally. (The ratio of water and salt is 5:1, 1000ml water is about 10-15 duck eggs).

6, a small bowl to prepare a little height of white wine, eggs after drying water, rolled in white wine, so that the surface are coated with white wine, and then loaded into the waterless oil-free jars, white wine can be faster to let the salt penetrate into the internal duck eggs.

7, the completely cooled material juice poured into the jar, and then sealed, put in a cool ventilated place to marinate 1 month can be.