Method 1: Prepare some fresh duck eggs and a large glass bottle, wash and dry them without any moisture. Next, let’s make the marinade. Put 2400 grams of water and 550 grams of salt in the pot. After boiling, set it aside and wait for it to cool. When it is completely cool, pour 60 grams of rice wine into it. Preparation of the marinade That's it. Finally, first put the salted eggs into the glass bottle and pour in the marinade. Make sure the duck eggs are completely soaked in the marinade. You can put a small plate to press it and then seal it. Write the date on the glass bottle, and it will be ready to eat in about 30 days. When eating, the duck eggs need to be cooked whole.

Method 2: Brush the duck eggs clean, dry them completely, mix the salt and a few spices, and set aside. Then soak the duck eggs in white wine with high alcohol concentration, take them out and evenly coat them with a thick layer of spice salt. Next, wrap the duck eggs in plastic wrap, seal them in a covered container or zipper-type plastic bag, and place them in a cool and ventilated place for 30 days before they are cooked and eaten. Liquor with a high alcohol concentration is the key to pickling salted eggs. It not only sterilizes, but more importantly, it makes the egg yolk oil out. The salted eggs wrapped in salt can be stored for up to 36 months. The longer the time, the saltier they become.