There is no thick plastic bag, so I just use a casserole. First, put a layer of salt on the bottom of the casserole.
3. Put the duck eggs with white wine in.
4. Sprinkle the upper layer of salt on it to cover the duck eggs.
5. Pour cold boiled water and a small amount of white wine (Xiaochan often soaks wine, so Jiujiang double steaming has been used at home, about 30 degrees) to soak duck eggs.
6. Saturated salt water+appropriate amount of liquor is a necessary condition for the success of salted eggs!
7. The salt water must be saturated, that is, after the cold boiled water is poured in, the salt begins to melt, and finally the bottom of the casserole is still a layer of unmelted salt.
8. White wine must be put, so that the salted eggs that are soaked out have more oil, taste more fragrant, and the wine has no taste after cooking.
9. Wrap the casserole in a plastic bag. I was afraid it would overflow, so I put it in a plastic basin and put it in the shade.
10. My casserole is relatively small, and some duck eggs are not completely soaked, so I turn it over every few days.