1, a number of quail eggs, washed, dried with kitchen paper towels, put in high-alcohol liquor for about one minute, take out quail eggs, put them in edible salt, and wrap them with salt;

2. Shake off the excess salt on the egg, put it in a fresh-keeping bag, tighten the bag mouth, and gently shake the bag to make the salt on the quail egg evenly distributed;

3. Put the quail eggs tied tightly in the bag into a sealed fresh-keeping box and keep them at room temperature (about 20 degrees) for about two weeks to get oil and sand;

4. When eating the prepared salted quail eggs, cook them with water first, and then soak them in cold water for a while, which is more convenient to shell and eat.