Ingredients: duck eggs 10, salt 1 bag, 500ml of white wine.

Raw material preparation.

Put the duck eggs in clean water to wash away the dirt on the surface and dry them.

Then wash the duck eggs with cold boiled water again.

Wash the duck eggs and dry them with a clean towel.

Put the duck eggs into a clean basin, add 500ml of white wine, and the amount of white wine is best not to soak the duck eggs for about half an hour.

Then roll the duck eggs stained with white wine in salt bar to ensure that all the duck eggs are stained with salt particles.

Put the duck eggs covered with salt particles in a clean container.

Sprinkle all the last bit of salt in the bag (or container) 10 duck eggs, about 2/3 bags of salt.

Sealed storage, tie the mouth of the fresh-keeping bag, put a fresh-keeping bag on the outside, also tie it, and marinate it in a dry and cool place for 20 days.

The salted duck eggs thus salted are oily.