Specific steps:

1. Ingredients

Main ingredients: 20 duck eggs, 400 grams of salt

Accessory materials: 2500 ml of water , 80 grams of high-strength white wine, 5 grams of Sichuan peppercorns

2. Method

1. The duck eggs must be washed;

2. Dry the water;

3. Put water in the pot and add salt;

4. Add Sichuan peppercorns;

5. Bring to a boil over high heat until all the salt melts and let cool completely;

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6. Put the dried duck eggs into a clean container;

7. Pour in 80g of white wine, then pour in pepper salt water until the duck eggs are submerged, and flip a plastic piece close to the lid. plate to prevent the duck eggs from floating; place them in a cool place;

8. The skin of the duck eggs after 20 days has been dyed by pepper water;

9. Take out the duck eggs, rinse them, and put them in In a steamer, steam over high heat for 20 minutes;

10. The oil has come out;

Extended information

Salted eggs, after being pickled for a period of time, The nutrients have changed significantly, the protein content has significantly decreased, from 14.7 grams per 100 grams of fresh eggs, to 10.4 grams; the fat content has increased significantly, from 11.6 grams per 100 grams of fresh eggs, to 13.1 grams; carbohydrates The compound content changes even more, from 1.6 grams of sugar per 100 grams in fresh eggs to 10.7 grams; the minerals are well preserved, and the calcium content is greatly increased, from 55 mg per 100 grams in fresh eggs to 512 mg.

Baidu Encyclopedia: Salted Egg