2, the choice of eggs is also exquisite, with the "green skin" duck eggs with smooth surface and no cracks as the best, washed and naturally dried after buying back.

3. Prepare a bowl of high-alcohol liquor (52-degree high-alcohol liquor is generally used, and the brand is not limited).

4. Wrap the washed and dried duck eggs in white wine. This step is crucial, and salted duck eggs depend on it.

5. Duck eggs wrapped in good wine are dried in an oil-free container for about 1 hour.

6. First, dissolve salt in boiling water to reach saturation (concentration is about 20%). At the same time, add pepper to make pepper salt water.

7. Pour the salt water of pepper into the jar (the jar must be washed in advance to ensure that there is no oil or water), and put the washed and dried duck eggs into the salt water one by one until the water does not pass the egg surface. Seal the jar mouth and put it in a ventilated place. It takes about 25-30 days (generally about 27 days in summer and 45 days in winter) to open the can to take eggs.

8. The salted duck eggs preserved in this way have a lot of oil in the yolk and taste particularly fragrant.