Materials: Materials: 50 fresh duck eggs, salt, pepper, star anise, a bottle of Erguotou height white wine, a glass jar or altar, an appropriate amount of boiling water.

Practice:

1, ready to clean duck eggs, dry cotton cloth or absorbent paper to wipe off the surface of the water, ventilated place to dry naturally.

2, prepare a pot of cool water in advance, boil, add salt until the salt will not continue to melt, add pepper anise, put until cool.

3, to be cooled to the brine, will be washed and dried duck eggs one by one into the brine, and in the brine poured into a small cup of white wine, seal the mouth of the altar, 30 days or so you can open the altar to take out the cooking.

Salted duck eggs, yolks out of the oil more, the flavor is particularly fragrant.