1 Prepare saturated salt solution with cold boiled water and salt.

2. Wash the undamaged fresh duck eggs, put them in a pressure cooker, and pour saturated salt solution to immerse the duck eggs. The volume of duck eggs and salt solution shall not exceed 3/4 of the total capacity of the pressure cooker.

3 Install the rubber ring on the high-pressure pot cover, cover it on the pressure cooker and tighten it.

4 Take a pump and connect its air duct to the air outlet of the high-pressure pot cover, inject air into the pot, then remove the pump, cover the high-pressure valve and leave it for 3 ~ 4 hours.

5 Remove the high-pressure valve, open the pressure cooker, and remove the duck eggs.

Second, the principle of quick curing salted duck eggs

1 Duck eggs are soaked in saturated salt solution. Under the action of high-pressure air, the osmotic pressure of salt solution increases, which strengthens the penetration of salt solution into duck eggs, so salted duck eggs can be preserved in a short time.

2. Saturated salt solution can permeate into duck eggs evenly, and it can be cured in 3-4 hours, and the salted eggs are more uniform in saltiness, which can also overcome the defect of uneven saltiness of salted duck eggs.