1. Salted eggs, when salted, first dissolve the salt in boiling water, so that it is saturated (that is, the salt water is a little salty and bitter). When the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small cup of white wine into the salt water, seal the jar mouth, and take out the jar for cooking in about 3 days. This method of pickling salted eggs is simple and quick, and the yolk is oily, which is especially fragrant and delicious.

2. Marinate the eggs in white wine. When marinating, dip the washed and dried eggs in white wine one by one, then roll them with refined salt and put them in a container for about 3 days. This method is the simplest.

3. Take a proper amount of pepper, anise, garlic seed, ginger and salt, boil them in water for 2 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 4 days. This kind of salted duck eggs is rich in flavor and slightly salty and delicious.