Pickling materials:
Fresh duck eggs, plastic wrap, refined salt, high-alcohol liquor (buy whatever you want, cheap ones will do)
Step 1: clean the surface of duck eggs and drain the water, or dry the water stains on the surface of duck eggs with a dry cloth or paper towel.
Step 2: Expose yourself to the sun for an hour or two.
Step 3: Pour the high-alcohol liquor into the container and soak the duck eggs for two or three minutes?
(You can soak them in turns, and you don't need to buy many bottles of wine to soak all the duck eggs at once.)
Step 4: Pour the refined salt into a bowl, and evenly coat the duck eggs soaked in white wine with a layer of salt.
(If you like the five spices, you can put seasonings such as thirteen spices and five spices powder in the proportion of 1:2 in the salt. Personally, I don't recommend it, so as not to affect the pure flavor of duck eggs)
Step 5: Wrap the salted duck eggs with plastic wrap.
(The wrapped duck eggs are exposed to the sun for one day. This step is optional, because they have been dried after cleaning. If they have not been dried before soaking, this step is inevitable.)
Note: Exposure in the sun is the key to oil production. Exposure for one day can accelerate the solidification of protein in duck eggs and squeeze out the oil in the yolk.
Step 6: Put the wrapped duck eggs in a plastic bag (even in a well-sealed jar) and tie them tightly!
Put it in a cool place such as a corner, or keep it in the refrigerator, and you can wait to eat. Take it and cook it when you eat it.
Remember: the saltiness of pickling for about 7 days is just right, the yolk tastes rustling and tastes good.
When salted for more than 30 days, the yolk is the most oily! But the protein will be slightly salty. You can choose the time to eat according to your own taste ~