1, try to choose green shell duck eggs. It is said that duck eggs with green shells were laid by strong ducks in those days. Soak in water for half an hour to soften the stains on the duck egg shell. If one pot can't hold it, put it in two pots to avoid overlapping duck eggs easily fracturing the eggshell.

2. Wash the soaked duck eggs with sponge. The reason why you use sponge to clean the stains and protective film on the surface of duck eggs as much as possible without damaging them, so that the salt water can be marinated more easily, and then put them in a ventilated container to dry naturally.

3. Roll the naturally dried duck eggs in a bowl filled with high-alcohol liquor (roll the liquor again after the liquor is dry, and this operation is repeated twice).

4. The container of salted duck eggs must be naturally dried without oil and water, and then the duck eggs that have been dried with white wine for two times are coded in turn.

5. A 5-liter glass jar can hold about 9~ 10 kg of water. Then boil 10 kg of water in a large steamer, air-dry until it is warm, and then add 600 g of salt. After melting the salt, when the water is completely cooled, pour it into a glass jar with duck eggs and seal it.

After 45 days, you can open the can and take it out to cook and taste. Every one is sandy and the protein is not salty.

Salted duck eggs, which are made from fresh duck eggs, are nutritious, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc., which are easily absorbed by the human body and have a moderate salty taste, and are suitable for all ages. The eggshell is blue, round and smooth in appearance, also called "green egg". Salted duck egg is a kind of reproduced egg with special flavor and convenient eating. Salted duck egg is a good food with attractive color, fragrance and taste.