Before, our hometown has been soaking marinated duck eggs in salt water. The disadvantage is that it is easy to smell, and the protein is easy to salt. Since my mother-in-law taught me a new method, pickled salted egg so easy!
Prepare the material, clean the surface of the duck egg, and dry the surface.
Pour the white wine into a small bowl for later use.
Pour the allspice and salt into a bowl and mix well.
Dry the dried duck eggs in a white wine bowl.
Take the duck eggs out of the white wine bowl, and then roll in the bowl of the spiced powder and salt, so that the duck eggs are all covered with a mixture of spiced powder and salt.
Put the duck eggs covered with a mixture of allspice and salt in a food bag for every five.
Put all the sealed bags in a black food bag, put them in a cool and ventilated place, and you can eat the salty duck eggs after 30 days! ????????????