Salting method 1 of salted duck eggs Preparation materials: raw duck eggs 10 kg, salt 1 kg, 100 ml of white wine (Erguotou is recommended), one tablespoon of pepper powder and one tablespoon of star anise powder.
1. Wash the fresh duck eggs with clear water, completely wash the dirty things on the duck eggs, and then put them in the shade to dry the raw water fully.
2. Mix the star anise powder, pepper powder and salt evenly, stir-fry in a pot with low fire, or stir-fry in a microwave oven at high fire for 1 min, then take it out and let it cool.
3. After the raw water on the duck eggs is completely dried and the salt is completely cooled, pour the high-alcohol liquor into a clean small bowl and you can start pickling.
4. Roll the duck eggs in white wine in turn, dip them in white wine, then take them out and roll them in salt, so that the duck eggs are evenly coated with a layer of fine salt.
5. Put the duck eggs coated with fine salt into a plastic box or plastic bag, and then seal all the duck eggs in the box or bag.
6. Next, put the fresh-keeping box or bag at room temperature, marinate it for about 15 days, and then eat it after 30 days. The salted duck eggs for 30 days are oily.
Salting method of salted duck eggs 2 1. Add a pot of water, the amount of water depends on the number of your duck eggs, add a proper amount of star anise and pepper, half-pack salt, stir with chopsticks until the salt is completely dissolved, and then turn off the fire to cool the brine.
2. Prepare a clean and oil-free sealed glass bottle, gently put the duck eggs into the bottle, and pour the cooled salt water, which can just cover the duck eggs.
3. Finally, add an appropriate amount of high-alcohol to seal the jar, and add the amount of wine according to the number of duck eggs. Generally speaking, 10-20 duck eggs, 200-300 ml of high-alcohol liquor.
4. Seal two layers of protection, first seal the cover with plastic bags, tighten the rope, and then cover the glass cover for sealing.