Saturated salt solution salting method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. In about 25 days, you can open the jar and cook the eggs. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant.