1. Dry salting is faster and simpler. Dry salting is to roll duck eggs in white wine and fine salt one after another. However, dry salting is afraid of uneven salting, and some duck eggs are oily and some are not oily. The solution is simple. Take a piece of plastic wrap and wrap each duck egg separately. You don't have to worry about the salt not being firmly stained and falling off the duck eggs during pickling. Duck eggs salted to the right degree should be washed away from the surface salt, otherwise they will become more and more salty. After desalting, it can be stored in the refrigerator for 2 weeks.
2. Water salting is to soak duck eggs in saturated salt water. The two methods have their own advantages. The water salting is slow, but the salting is even, and five spices can be added to make spiced salted duck eggs. Duck eggs need to be marinated for 25-30 days if the yolk is oily. At this time, the protein will be salty, which can be used to stir-fry pumpkins, fried rice, fried vegetables and so on. If the egg white is not salty, it will only be marinated for about 20 days, but the yolk will not be oily.