The practice of salted duck eggs: 1. Wash duck eggs. Prepare a proper amount of duck eggs, put them in a basin, then put a proper amount of water in the basin, and then add half a bottle of white vinegar to soak for about 10 minute. /kloc-After 0/0 minutes, clean the duck eggs and take them out for later use. The purpose of soaking in white vinegar is to remove duck excrement and impurities on the surface of duck shell conveniently.
2. Prepare auxiliary materials. Prepare a basin, add a few star anises and knead them into balls for later use, add appropriate amount of cinnamon and knead them into small pieces for later use, then add appropriate amount of green pepper and then add appropriate amount of water to wash the seasoning. The purpose of this step is to remove the dust on the surface of the seasoning, fish out the cleaned seasoning and put it in a bowl for later use, and then add an appropriate amount of high-alcohol liquor to the bowl for later use. The purpose of adding liquor to soak spices is to make them tasty. After soaking for 30 minutes, 65438+ is added.
3. Marinate duck eggs. First, prepare a large piece of plastic wrap, spread a layer of prepared salt on the plastic wrap, then put in the cleaned duck eggs, four at a time, sprinkle a proper amount of salt on the surface of the duck eggs and wrap them. It's best to cool it thoroughly and pinch it a little to prevent salt leakage. When pickling salted duck eggs, be sure to use enough salt. Salted eggs are not afraid of salt, but they are afraid that there is not enough salt. After all the duck eggs are wrapped, put them in a crock and store them for 30 days. The jar must be kept in a cool and ventilated place, not exposed to the sun. Take it out and cook it after 30 days.
The duck eggs made in this way are fragrant and delicious, and it is refreshing to eat with porridge in the morning.