2. Choose fresh and undamaged duck eggs, wash the surface with warm boiled water, and then dry them for later use.

3. Wash the duck eggs and dry them naturally without moisture. Then boil the black tea in a strong fire to make a thick juice, and prepare a little yellow wine for use. Burn some hot water and add salt. Pay attention to the fact that 1 catty of duck eggs corresponds to 2 ounces of salt.

4. Mash the loess, pour in salt water and stir it into yellow mud, then put the duck eggs in the yellow mud, so that each duck egg is evenly covered with a layer of yellow mud.

5. Put the duck eggs wrapped in yellow mud in a prepared pot or jar, then seal them tightly with plastic wrap and put them in a dry, cool and ventilated place.

6. The duck eggs can be taken out after about 3 weeks of pickling. After drying, they can be sealed in fresh-keeping bags, and it is better to keep them in the refrigerator.