As a food lover, I have a strong say in this kind of food issues. I use my own experience to say that you must be patient when eating food. As long as the method is simple, the food will be equally delicious.

The yolk of a pickled salted duck egg is all oily and sandy. The taste still makes my mouth water just thinking about it, and I never get tired of eating it.

The method of pickling salted duck eggs is actually very simple. If you use the traditional method to pickle, it will take a long time, more than a month, so I will teach you how to pickle it in 10 days. Follow me.

Learn!

How to make salted duck eggs: Prepare the ingredients: 10 pounds of hens' eggs, 900 grams of refined salt, a handful of peppercorns, two pieces of cinnamon, two bay leaves, and a cup of white wine.

Operation steps: 1. Put the prepared hens' eggs into clean water and scrub their surfaces clean with steel wool, then dry them one by one and put them in a ventilated place for later use.

2. Add a small handful of Sichuan peppercorns, two pieces of cinnamon bark, two pieces of bay leaves for aroma, two pieces of cinnamon bark, and 900 grams of refined salt into the wok, then add a large amount of water and bring to a boil over high heat.

3. During the cooking process of the sauce, we put the drained eggs in an oil-free and water-free glass bottle. The eggs must be drained, otherwise the eggs will easily go bad.

4. After all the eggs have been placed, the aniseed water should be boiled and then allowed to cool.

5. Pour the cool aniseed water slowly into the glass containing the eggs, then add a cup of 56 degree white wine, cover and seal, and leave it for seven days before use.

The salted eggs that have been stored for seven days are just beginning to taste.

If you want to eat salted eggs that are sandy and oily, you must wait patiently for ten days.

Food tips: 1. When pickling salted eggs, be sure to wash the egg shell, otherwise after a long time of pickling, impurities will enter it, making it unhygienic to eat. After washing, the water must be controlled to dry.

Extend the shelf life of eggs.

2. Some people wrap a layer of plastic wrap when making salted eggs. Although this method is more troublesome, the salted eggs will become sandy and oily after being marinated for seven days.

If you are not afraid of trouble, you can wrap the eggs in a layer of plastic wrap in advance.

Then just follow the recipe for pickling salted eggs.

3. When pickling salted eggs, the best ratio is 900 grams of refined salt for 10 pounds of eggs.