Wash the duck eggs first, and then dry the water on the surface for later use.

3. Wash the black tea with boiling water, filter out the tea leaves, then add preserved egg powder and stir well, then add salt and stir well, and let it stand for a while.

4. Then wrap the duck eggs in preserved egg paste, each with a thick layer, and put them in a fresh-keeping bag.

5. Tie the bag tightly, seal it, then put it in a paper box, seal it, take heat preservation measures, wait for fermentation for about 20 days, and preserved eggs will be ready.