Ingredients: duck eggs 800g.

Accessories: salt.

Steps:

1, choose undamaged fresh duck eggs, wash them with warm water and dry them thoroughly.

2. Soak duck eggs in high-alcohol liquor for 30 seconds to keep all eggshells moist.

3. Take a small bowl and put a proper amount of salt in it.

4. Put the soaked duck eggs on the salt and evenly wrap them with a layer.

5, each wrapped in a glass jar.

6. Then put the duck eggs evenly wrapped in salt in the jar in order.

7. Seal the lid tightly and let it stand in a ventilated place for more than 40 days.

8. Wash off the salt before eating and steam it in a steamer.

Method 2:

Steps:

1, because I like to eat, I just get more. Prepare 30 duck eggs, and the choice of eggs is also exquisite. The "green skin" duck eggs with smooth surface and no cracks are the best. Wash them after buying them and dry them naturally!

2. Prepare a bowl of high-alcohol liquor (generally use 52-degree high-alcohol liquor, and the brand is not limited).

3. Wrap the washed and dried duck eggs in white wine. This step is crucial, and the salted duck eggs depend on this.

4. Duck eggs wrapped in good wine are dried in an oil-free container for about 1 hour!

5. First, dissolve salt in boiling water to reach saturation (concentration is about 20%). At the same time, add pepper and make it into pepper salt water!

6. Pour the salt water of pepper into the jar (the jar must be washed in advance to ensure that there is no oil or water), and put the washed and dried duck eggs into the salt water one by one until the water does not exceed the egg surface. Seal the jar mouth and place it in a ventilated place. You can open the jar and take eggs in about 25-30 days (generally about 27 days in summer and 45 days in winter).

7. Salted duck eggs preserved in this way have a lot of oil in the yolk and a particularly fragrant taste. I plan to use my own salted egg yolk when making egg yolk moon cakes this year.