When salted duck eggs are salted, it is easier to get oil when they are wrapped in mud, especially when they are wrapped in butter. Salted duck eggs can also be soaked in salt water when pickled, so that the salted duck eggs do not need to be wrapped in mud.

It is a traditional practice to pickle salted duck eggs with yellow mud. Salted duck eggs made of yellow mud are very delicious. The raw materials are yellow mud and duck eggs.

The method of making salted duck eggs with yellow mud is very simple. Prepare salted duck eggs, small jars, loess, salt, black tea, yellow wine, etc. Choose fresh and intact duck eggs, wash them with warm water, and then control the surface to dry for use.

Wash duck eggs and dry them naturally, preferably without moisture. Boil black tea into thick juice with strong fire, prepare some yellow wine for later use, then boil some hot water and add salt. A catty of duck eggs corresponds to two or two salts.

Mash the loess, pour in salt water and stir it into yellow mud. Put the duck eggs in the yellow mud, and cover each duck egg with a layer of yellow mud evenly. Put the duck eggs wrapped in yellow mud in the jar, seal them with plastic wrap and put them in a dry and cool place.

Generally speaking, duck eggs can be taken out after three weeks of pickling. After drying, it can be sealed in a fresh-keeping bag and put in the refrigerator. Salted duck eggs cooked at home can generally be preserved for about three months.