Today, I will share this old practice that has been used for decades with you. Not only is it delicious, but it also makes the oil and sand flow! The key is simple, I believe you can learn it in 2 minutes!

Ingredients preparation: duck eggs, high-alcohol liquor and salt.

Production method:

0 1. Put the duck eggs in clean water, and clean the mud on the surface of the duck eggs with bowl balls. And put it on the balcony for a day. The salted duck eggs made in this way are all foaming at the mouth.

02. Take two clean, oil-free and water-free small pots, one with high-alcohol liquor and the other with refined salt.

3. Roll the duck eggs in white wine first, and then roll them in salt, so that the surface of the duck eggs is evenly stained with salt. After sprinkling salt on the surface, wrap the duck eggs with plastic wrap.

4. Put the wrapped duck eggs directly into bottles or fresh-keeping bags, tie the bag tightly, and marinate them in a dry and cool place for ten days before eating.

Tip: You must choose high-grade liquor. Its main function is to accelerate the protein solidification of duck eggs, pickle the oil in yolk and disinfect the appearance of duck eggs.

If you want salted duck eggs to taste good, you still have to use grandma's old method. You can eat it out in ten days. All quicksand is oily and smells good.