Cleaning: Put duck eggs into water, add a little white wine and soak for 5 minutes. Gently wipe the stains on the surface of duck eggs with a clean brush and rinse them with clean water. Dry the water on the surface of duck eggs with kitchen paper towels. Then blow dry the surface further with a hair dryer.

Pickling: Pour enough white wine into the bowl. Soak the washed duck eggs in Chinese liquor for 20 minutes. Put salt in the dish. Take a soaked duck egg and roll it in salt to make the surface of the duck egg evenly covered with salt. Cut a piece of plastic wrap and put the duck eggs stained with salt on the plastic wrap. Wrap the duck eggs with plastic wrap.

Put the wrapped duck eggs in a clean container without water or oil and expose them to the sun for a day. At night, put the duck eggs in a fresh-keeping bag, tie the bag tightly, and marinate them in a cool and dry place for 7 days. After 7 days, put the duck eggs in the pot and cook them, and they can be eaten. The egg white has a salty taste, and although there is no oily yolk, it tastes rustling.