The specific method is: wash fresh duck eggs, dry them (not in the sun), and put them in jars. Then, in the pot, according to the proportion of four kilograms of water for every fifty duck eggs, put a proper amount of ginger, star anise and pepper into the water to cook. After the fragrance is boiled, add 1 kg of salt, a little sugar and 50 g of white wine. After the brine is completely cooled, pour it into the jar with fresh duck eggs, preferably without egg noodles. Cover the jar, seal it, and store it for about 20 days before unsealing it for eating.

Among them: putting white wine is the key to more oil in salted eggs, which must not be forgotten. Because white wine can accelerate the solidification of protein in the egg, the oil in the yolk is squeezed out.