1. Preparation materials: lime powder, alkali flour, plant ash, fresh duck eggs, rice.

2. Clean the surface of the duck eggs, then drain or wipe them clean and set aside. Use fresh duck eggs instead of frozen duck eggs.

3. Prepare the pickled ash. Sprinkle the lumpy quicklime with water and sieve to remove the large particles. Then put the lime powder, alkali noodles and plant ash into a basin and stir evenly.

4. Put the salt into the pot and stir-fry directly. When there is an explosion sound, you can stop stir-frying. Continue to add water and black tea to the pot and bring to a boil. Turn off the heat and let it cool.

5. Cool the boiled salt water for a moment, pour it into a mixing bowl containing pickled ash, and stir it into a sticky mud-like consistency.

6. Wrap the clean duck eggs in mud. Be sure to wear gloves when wrapping to prevent alkaline substances from causing damage to the skin. Apply pickled mud on the eggs, and then wrap them with a layer of mud. Put the rice husk in a small tank and seal it to allow it to breathe. It takes about 50 days to become a preserved egg. In summer, it may only take 40 days.