Composition:

20 duck eggs, 1/2 bags of salt, 1 bowl of white vinegar, 1 bowl of high-alcohol liquor.

Cooking steps:

1. Duck eggs for use

2. The surface of duck eggs is dirty, and it is wiped clean with a clean towel dipped in white vinegar.

3. Soak duck eggs in white wine for one or two minutes (you can pour them into a bowl and soak them one by one without wasting).

4. Wrap the dried duck eggs evenly with edible salt.

5. Put the wrapped duck eggs in a fresh-keeping bag, and you can pour the remaining salt into the fresh-keeping bag. You can put more salt in the fresh-keeping bag.

6. Expose duck eggs in the sun for a day. After exposure, put several layers of fresh-keeping bags on the duck eggs to ensure complete sealing and put them in a ventilated and dry place.

7. It was made three weeks ago, and it was a little oily. It's already delicious.

8. Boiled for 35 days, oily and delicious. Personally, I prefer to eat salted duck eggs at this time, with a little rustling in the middle. Egg white is very salty, and egg yolk has a certain salty taste, which is delicious.

Recipe tip:

1. Duck eggs should not be washed with water, but wiped with white vinegar and soaked in white wine.

2. Make sure that the duck eggs are evenly sprinkled with salt.