1, mud bag method

Prepare some red soil and expose it to the sun for three days to sterilize. Wash and dry duck eggs, put them in a container, soak them in high-alcohol liquor for half an hour, mix them with red soil and salt, stir them evenly, pour in white wine and boiling water, and stir them into mud. The soaked duck eggs are wrapped in mud and sealed in sealed cans. They can be eaten for one month in summer and take about 40 days in autumn and winter.

2. Salt wrapping method

Wash and dry the duck eggs, then soak them in high-alcohol liquor for half an hour, prepare the container and put some salt. After being taken out of the liquor, it is immediately rolled in salt for a few times, then wrapped with plastic wrap and put in a sealed can. It lasts about one month in summer and 40 days in autumn and winter.

3, salt water method

Wash and dry duck eggs first, and then soak them in high-alcohol liquor for half an hour for sterilization. Boil water in the pot, pour in salt, let the salt melt completely, then pour in a small amount of salt until it melts, and so on, until salt crystals appear in the pot, and then turn off the fire. After the water is cooled, the crystals are filtered out, and the salt water and white wine are poured into a container containing duck eggs, covered and sealed. You can eat it for a month in summer and about 40 days in autumn and winter.

Nutritional value of salted duck eggs;

Duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B 1, vitamin D, calcium, potassium, iron and phosphorus.

2. The protein content of duck eggs, like eggs, has the function of strengthening the body.

3. The total amount of various minerals in duck eggs is much more than that in eggs, especially salted duck eggs are rich in iron and calcium urgently needed by human body, which is good for bone development and can prevent anemia.