1. raw materials: weigh 80 parts of fresh duck eggs, 0/5-25 parts of cinnamon/kloc, 0/0-2 parts of fennel/kloc-0, 6- 10 parts of prickly ash, 4-9 parts of ginger, 3-7 parts of star anise, and 8% of anise.

2. preparation of brine: put cinnamon, fennel, pepper, ginger, star anise and table salt into a container, add 5-6 times of water, cook with low fire for 65,438+0-65,438+0.5 hours, and then filter to obtain brine.

3. Preparation of the extract: Put Gynostemma pentaphyllum in a porcelain jar, add 2 times of water, boil with strong fire, simmer for 30 minutes, and then filter to get the extract.

4. thicken: pour potato starch, soy sauce and white wine into a container, heat and stir until uniform, and make a pouring juice.

5. Preparation of mixed bittern: the bittern prepared in step 2, the extract prepared in step 3 and the pouring juice prepared in step 4 are poured into a container and mixed evenly to prepare mixed bittern.

6. Wash duck eggs: screen duck eggs, remove scattered yellow eggs and drained eggs, put the selected qualified duck eggs into the washing machine, then rinse them in running water and wipe them clean.

7. Boiling eggs: Put the duck eggs processed in step 6 into a pot, add 3-4 times the amount of water, boil over high fire and turn to low heat for 45 minutes.

8. Shelling: Shell the duck eggs processed in step 7, and clean them after shelling.

9. Marinating: Put the duck eggs processed in step 8 into the mixed salt water prepared in step 5, cook for 30-40 minutes with low fire, and then take them out to dry.

10. Baking: evenly spread a layer of olive oil on the surface of duck eggs, then put the duck eggs into the oven, with the oven temperature set to 120 ~ 150℃, and close the oven when the duck eggs are baked until the golden liquid in the shape of raindrops flows out from the surface, so as to prepare the baked eggs.