1, 24 duck eggs, appropriate amount of salt, appropriate amount of 52-degree liquor, appropriate amount of plastic wrap/plastic bag, and wash duck eggs with clear water.

2. Roll the duck eggs in the wine, stick salt on them, and wrap them in plastic wrap for two layers.

3. Expose yourself to the sun for half a day.

4. Wrap it in a two-layer fresh-keeping bag, the mouth of the bag is tightly sealed, and keep it in a cool and dark place for 30 days.

5. After curing for 24 days, cook one with sand and oil, and you're done.