1, wash the duck eggs with clear water, then dry the water on the surface of the duck eggs with a napkin, and keep the surface of the duck eggs dry for later use.

2. Soak the washed duck eggs in high-concentration liquor without water for about 30 minutes, so that the yolk can flow quickly.

3. Prepare half a bowl of oil and half a bowl of salt, and evenly coat the soaked duck eggs with a layer of oil. Then wrap it with a layer of salt. The salt can be wrapped thicker, so that it can be eaten quickly.

The home-made method of pickling salted duck eggs can quickly produce oil and sand, and can be eaten in a week.

4. Put the salted duck eggs in a fresh-keeping bag, tie the mouth of the bag, then expose them to the sun 1-2 days later, and then put them in a cool and ventilated place for about a week, and the salted duck eggs will be cured.