Tools/raw materials: duck eggs, salt, liquor, pots and jars for pickling.

1, preparation materials, duck eggs, liquor and salt.

2. Wash duck eggs and dry them until there is no water.

3. Pour half a bowl of white wine into the bowl, roll the duck eggs in it, and then roll the duck eggs in salt, which is the best.

4. Prepare a clean bag, put the salted duck eggs one by one, or wrap the salted duck eggs with a layer of plastic wrap.

5. Add a little white wine to the remaining salt, mix well, pour it into the bag, roll the duck eggs again, and grab the bag for half a day. Marinate for 28-30 days before eating, and 38-42 days in winter is the best.

6. The finished products are as follows.

Matters needing attention in curing salted duck eggs

1. Choose fresh duck eggs: buy fresh duck eggs with clean and smooth surfaces and no obvious damage and cracks. Salted duck eggs pickled with fresh duck eggs taste better.

2. Washing eggshells: Wash duck eggshells with clear water to remove dirt and bacteria on the surface and keep the eggshells clean.

3. Preparation of marinade: The marinade of salted duck eggs usually includes salt, edible alkali or lime powder. Mix salt and alkali in proportion to dissolve them.

4. Curing time: The curing time of salted duck eggs is generally between 15 and 30 days, and the specific time can be adjusted according to personal preference. The longer the curing time, the stronger the salty taste.

5. Pickling environment: When pickling salted duck eggs, you need to choose a dry, ventilated and suitable temperature environment. Avoid direct sunlight or high temperature and humidity to maintain the quality and taste of pickling.