A catty of salted duck eggs pickling usually put three taels of salt. The specific method is:

1, wash the duck eggs and dry the water.

2, ready salt and white wine.

3, put the duck eggs in the wine to roll.

4, and then take it out, into the salt rolled full of salt.

5, all rolled in salt, put in a food bag.

6, sealed for 10 days.

7, 10 days after taking out into the egg steamer to steam can be.

Tips:

1, duck eggs bought back must be removed from the surface of the dirt, wash with cold boiled water and dry.

2, be sure to soak in white wine for a period of time, half an hour or so.

3, be sure to let the surface of the duck eggs all coated with salt, so that the marinade is sufficiently comprehensive.

4, make sure to store in an airtight container, just keep it dry and cool.