1, try to pick green shell duck eggs. Green-shell duck eggs are said to be the eggs laid by ducks with strong bodies in that year. Soak them in water for half an hour to soften the stains on the shells of the duck eggs. If you can't fit them in one pot, divide them into two pots and soak them so that the overlapping duck eggs don't easily crack the shells.

2, soaked duck eggs with a sponge to scrub clean, the reason why the sponge is not damage to the duck eggs at the same time as much as possible to wash the surface of the duck egg stains and protective film, so that the brine is easier to pickle through the wash in a ventilated container to dry naturally.

3, naturally dry duck eggs in a bowl containing a high degree of white wine rolled once (when the white wine is dry after the white wine rolled again, this operation is repeated twice).

4, pickled duck eggs containers must be free of oil and water natural drying state, in turn, yards into the duck eggs rolled twice the white wine drying.

5, with a 5-liter glass jar, you can fill about 9 to 10 pounds of water. Then use a large steamer to boil 10 pounds of water, dry to warm and then add 600 grams of salt, melted salt, until the water is completely cool, poured into the yards of duck eggs in the glass jar, sealed.

After 45 days, you can open the jar and take it out to cook and taste. Each one is sandy and the whites are not salty.

Salted duck eggs to fresh duck eggs as the main raw material after pickled from the remade eggs, rich in nutrients, rich in fat, protein and the human body needs a variety of amino acids, calcium, phosphorus, iron, a variety of trace elements, vitamins, etc., easy to be absorbed by the human body, moderately salty, suitable for both young and old. Eggshells are green in color, round and smooth in appearance, also called "green eggs". Salted duck eggs is a special flavor, easy to eat remade eggs, salted duck eggs are good with meals, color, aroma and taste are very attractive.