The practice is as follows:

1. Put the laterite into the pot, add salt, and stir it with pure stream or well water until it is uniform and viscous;

2. Put the washed and dried duck eggs into the red soil one by one to ensure that they are covered by red soil water;

3. Take the duck eggs out after they are evenly stained with mud, put them in a sealed plastic bag, and tie the bag mouth tightly to ensure good air tightness;

4, sealed, can be eaten after half a month.

Note: The longer the curing time, the saltier the taste, the red yolk and the red oil.