2. Prepare white wine and salt.

3. Put the white wine and salt into two bowls respectively.

4. Soak duck eggs in white wine for a few minutes.

5. Then roll in the salt, so that the surface of duck eggs is evenly covered with a thick layer of salt.

6. Put the processed duck eggs into a fresh-keeping bag.

7. After three or four weeks, take out the duck eggs, wash away the salt on the surface, and steam or cook them in a pot.