Pickled eggs in hot sauce: 50 fresh duck eggs, washed and dried, rolled with hot sauce one by one, and then rolled with a layer of salt. Wash and dry the jar containing duck eggs. Before filling the jar, spray a little white wine into the jar, then put the duck eggs one by one, seal them for 20 days and take them out for eating. Cold-water salted egg method: 50 fresh duck eggs, washed and dried, and put into a jar. Boil 750 grams of salt and 3 grams of pepper with water, cool and pour into a jar. It is best to just submerge the duck eggs, seal the jar mouth and eat them in 20 days. In order to make the yolk oily, 50 ~ 100g of soju can be added to the salt water. The method of salted eggs with yellow mud: 50 fresh duck eggs, washed and dried, boiled with 500g salt, 50g black tea150g cold water until the juice is thick (about 200g). The salt, black tea water and 75g yellow wine are poured into the yellow mud and stirred, then the duck eggs are marinated in it, so that they are evenly covered with the yellow mud, and then stored in a jar, and can be eaten after one month. Pickling eggs in plastic bags: Wash and dry fresh duck eggs with clear water, soak them in white wine, then roll them with salt one by one, so that the surface of each egg is soaked with a thin layer of salt, then put them into plastic bags, tie them tightly and put them in a dry, cool and ventilated place. You can eat it in a month.