There are two ways to pickle salted duck eggs: water pickling and mud pickling.

Water pickling method: Take 50 duck eggs as an example. Wash the duck eggs first, then dry them and put them in the jar. Then add 750 grams of salt, add appropriate amount of fennel and pepper at the same time, and pour water to boil. When it is completely cooled, you can pour it into the jar. You must seal the jar and keep it well. It can be cooked in about 20 days. If you want egg yolk to have more oil, you can put 50-100g of soju in salt water, and the effect will be better.

Mud wrapping method: 50 duck eggs are washed, dried and put into a pot, and then 850g of salt, 250g of tea leaves and 250g of uncooked rice are boiled into 200ml thick juice. Then put the concentrated juice and 75g yellow wine into red mud or yellow mud and stir them evenly, then wrap all the duck eggs, put them in a jar and seal them for one month, then take them out and cook them. You can also soak the washed duck eggs in boiling water and red soil into a paste. Then wrap the duck eggs, put some salt in the jar, seal the jar and take it out after half a month.

2. How much salt is appropriate for salted duck eggs?

When salted duck eggs are preserved, the amount of salt can't be well controlled, which will make duck eggs unpalatable and easy to deteriorate, so too much salt will make them unpalatable and salty, which is very harmful to the health. Try it when you put salt in it. Soak in water and boil. After the water is boiled, we add salt, not too much at a time. We can taste it once, so it won't be too much. Salt won't melt when it reaches a certain level, so salt water is saturated. When we marinate with saturated salt water, it won't be too salty. After the water cools, we can pour out the precipitated salt, so that we can pickle the duck eggs.