1. Wash duck eggs and dry or dry the water on them.

2. Pour a bowl of high-alcohol liquor and a bowl of salt.

3. Soak the duck eggs in a wine bowl, take them out, put them in a salt bowl, roll a layer of salt on them and put them in a bag.

4. Put all the duck eggs into the bag, then tie the bag mouth tightly, and then put a layer of bag outside to tie it tightly.

5, put it in the sun for 2 hours (salty faster) and then put it in the shade for 30 days before eating. It is also faster when the temperature is high in summer and slower in autumn and winter.

The finished product diagram is as follows: