5 salted duck eggs, 500ml water, 100g salt, 30ml white wine

Practice

1. Wash and dry the surface of the duck eggs (or dry)

2. Put 500ml water in a pot and boil, pour in 100g salt to boil and melt. Thoroughly cooled to add 30ml high white wine stirred

3. Salt boiling water poured into the container can be sealed, the duck eggs gently crack the shell a little (you can use a small iron spoon to knock can also be picked up by hand on the chopping board knocking), immersed in the brine, sealed. Spring and summer temperatures are high, put in the shade usually a week can be done. Like now, low temperatures in the fall and winter, put indoor storage, usually need about two weeks to taste the oil