Prepare 1 large bowl of raw duck eggs, pour 30ml of white wine, roll the duck eggs into the white wine in turn, and put them on a shelf to drain.

Boil the oil-free pan with water and salt, then turn to low heat for 3 minutes, turn off the fire and let it cool to room temperature.

4 Prepare an oil-free and waterless jar, put duck eggs in turn, and pour salt water and 10ml white wine.

5 Cover and seal for 40 days, and store for 50 days in winter.