Step 1

Red Star Erguotou (65 degrees) Salt

Step 2

Fresh duck eggs washed, put in a basket to dry naturally (you can also use a cloth to dry under the drying), can not be in the sun (will crack the shell)

Step 3

Put the red star two pots of 65 degrees of white wine in the basin, put the duck eggs in it and roll it over.

Step 4

Put the duck eggs covered with wine in the salt and roll it again (to be even)

Step 5

Wrapped the duck eggs with salt in a bag, and put all the wrapped duck eggs in a convenient bag (or altar) to seal it for about 30 days

Step 6

Step 6

We should use a high grade of wine to make the duck eggs. p>The wine must be of a higher degree of good, this is the key to the oil.

Step 7

The picture is the salted duck egg after 35 days of pickling. You can control the saltiness by yourself, eat it earlier if you like it lighter, or later if you like more oil.

Step 8

8. The salted duck egg, take the salted egg yolk and wrap the dumplings.

Step 9

9. The dumplings are not bad.

Step 10

10. The finished product is very tempting.

Step 11

11. salted duck eggs pickled for 30 days can try to eat salty, the longer the longer the pickled more permeable, but also easier to get out of the oil, but the protein will be very salty.