A catty of salted duck eggs is about 80 grams of salt. The following are simple ways to pickle salted duck eggs:

1. Wash duck eggs with warm water and expose them to the sun for 3 hours;

2. prepare high-alcohol liquor and sea salt;

3. Soak the duck eggs in wine for 20 seconds, and roll them in salt to make the duck eggs evenly stained with salt;

4. Seal it with a food bag, put it in a big container and take it out after 45 days. Whether it's steamed or boiled, it's too delicious to stop. It's all oily but not salty.