1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickle the first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry the fresh duck eggs one by one into the sticky mud, to be uniformly sticky duck eggs on the mud and sand removed, put into a food bag or other containers, can be taken out after 3 weeks to remove the mud and sand cooking. If there is no yellow sand, can be replaced by other sand, if the sand is not good, you can add a small amount of clay.
2, saturated brine pickling method. The amount of water and salt according to the number of duck eggs to determine. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried duck eggs, one by one into the brine, seal the altar mouth, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of salted duck eggs, yolks out of the oil, the flavor is particularly fragrant.
3, batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the duck eggs one by one sticky batter, and then rolled on a layer of salt, into the altar, sealed altar mouth. Salt and batter melt together, let the salt penetrate into the egg, 25 days after you can take out to cook.
4, white wine immersion method. According to each 5 kilograms of duck eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dip pickling first dry duck eggs in white wine dipped one by one, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.
5, spicy salted egg pickling. Prepare spicy sauce salt bowl, wash a number of fresh duck eggs, pickling porcelain cans with clean water, and hot brush with boiling water and dry, duck eggs one by one in the spicy sauce evenly dipped, and then rolled once in the salt, and then lightly into the porcelain cans, the top layer of salt a little, cover and strictly sealed with kraft paper, placed in a cool, ventilated place, 30-40 days after the cans can be opened to cook.
6, spicy salty wine-flavored egg pickling. Take thick hot sauce, white wine, according to the ratio of 8:2 mix well, wash and dry the duck eggs one by one into the even roll dipped, and then roll again in the salt, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled duck eggs are spicy red, wine fragrance, salty and slightly spicy, taste pleasant.
7, five-spice salted duck eggs pickling. Take pepper, cinnamon, fennel, ginger, salt, with equal amounts of water boiled for 20 minutes, poured into a ceramic altar, the washed duck eggs into the bubble, seal the mouth of the altar tightly, 40 days after you can cook. This duck eggs are rich in flavor, slightly salty and delicious.