Method 1: Salted duck eggs are too salty, so they can be steamed in a steamer or boiled in water. I still think salty tofu can be mixed with tofu and eaten in jiaozi. Generally speaking, cooking porridge with food or chopping it to cook eggplant can reduce the salty taste. It can also be stored in the refrigerator without removing mud. The storage time at low temperature can be longer.

Method 2: If the salted eggs are too salty, put the yolk and egg white of 2-4 salted duck eggs into two bowls respectively, stir-fry the egg white and egg yolk in turn, then put them together, add chopped green onion, Jiang Mo, monosodium glutamate, sugar and vinegar and stir-fry for a while, and add a little water when frying. After cooking, it becomes a "crab yellow" with clear yellow and white and abnormal taste. Boil some salted eggs in porridge and make salted egg porridge to drink ... stir-fry peppers without adding salt.

Another way is,

If it is raw, soak it in warm water and change the water every day. It will fade in a week or so. If it is cooked, peel it and cook it in water 10 minutes.