Ingredients: duck eggs, salt, high-alcohol liquor and clear water.

Tools: tinfoil, bowls, basins, containers.

1. Prepare a proper amount of fresh duck eggs and clean them.

2. Pour the white wine into a large bowl, put the salt into another bowl, and soak the washed duck eggs in the white wine first. Remember to soak the salted duck eggs completely in the wine. If there are many duck eggs, you can soak them in several times.

3. Make sure that each duck egg can be soaked in wine for 3 minutes, then it can be taken out, put in salt directly, and wrapped as evenly as possible.

4. Wrap the glued duck eggs in tin foil, remember to wrap them tightly, put them together in a big container, and put them in a cool place to start pickling for almost a month.

Matters needing attention in curing salted duck eggs

1, duck eggs should be washed in advance to prevent the dirty things on the eggshells from dipping into the eggs after being pickled for a long time, which is unclean and unsanitary to eat, but remember to dry the water on the surface after washing, and don't let the duck eggs dip into raw water for pickling, otherwise the salted duck eggs will easily deteriorate and break.

2. Duck eggs should be soaked in high-grade liquor, which can enhance fragrance on the one hand, and also play an antiseptic role on the other. Duck eggs can be soaked in white wine. There is not much white wine. You can pour a bowl of white wine and let them soak one by one. Just remember that each duck egg should be completely soaked in white wine for 3 minutes, and the soaked duck egg can't be dried, otherwise it can't be directly wrapped in salt.

3. The thicker the salt is wrapped, the saltier the duck eggs will be, so remember not to wrap too much salt, but pay attention to uniformity, otherwise there will be different saltiness. Duck eggs can be wrapped in tin foil or plastic film. It needs to be kept in a cool place during the whole curing process.