Material preparation: duck eggs, liquor, salt, bowls, plastic bags, sealed cans, etc.

1. Soak the prepared duck eggs in clear water and dry them with a dry towel or dry them. Prepare a small amount of white wine, just use ordinary and cheap white wine. Pour a small amount of wine into the bowl, not too much, and not too much to avoid waste. Then put the duck eggs in the wine and roll the wine and soak it for 1 minute.

2. Prepare half a bowl of salt, put the duck eggs stained with wine in the bowl and roll the salt around.

3. Dip all duck eggs in wine and roll the surrounding salt according to the above steps, and then put them into the container. If there is no suitable container, the simplest one can be put into a plastic bag.

4. Then tighten the bag mouth, put more bags, and the sealing effect is good.

5. Put the bag in a sealed container, cover it and put it in a dry, cool and ventilated place. It can be cured in 20 days at the earliest. Salted duck eggs can be steamed or boiled.