1. Rub the duck eggs with white wine;

2. Use a casserole to first put a layer of salt on the bottom of the casserole;

3. Then rub it with white wine Put the cooked duck eggs in;

4. Sprinkle a layer of salt on top to cover the duck eggs;

5. Pour in cold boiled water and a small amount of white wine to soak the duck eggs;

6. Saturated salt water + an appropriate amount of white wine are necessary conditions for successful pickling of salted eggs;

7. The salt water must reach a saturated state, that is, after the cold water is poured in, the salt begins to dissolve and dissolves to In the end, the bottom of the casserole is still a layer of salt that has not melted;

8. White wine must be added, so that the soaked salted eggs will produce more oil and taste more fragrant. After cooking, a little more You can’t even smell the alcohol;

9. Wrap the casserole with a plastic bag and put it in a cool place for 25 days.