1, 24 duck eggs, salt appropriate amount, 52 degrees white wine appropriate amount, cling film / plastic bag appropriate amount, duck eggs with water to wash clean.

2, duck eggs in the wine rolled around, sticky salt, wrapped in two layers of plastic wrap sealed.

3, put in the sun for half a day.

4, wrapped in two layers of plastic wrap to seal the bag tightly, put in a cool place to avoid light for 30 days.

5, after 24 days of pickling, cooked one, there is sand and oil, a great success.