In our case, the Dragon Boat Festival has the habit of eating salted duck eggs. When you are young, you can see the old salted salted duck eggs, roll a layer of wine, roll a layer of salt, seal the altar, and wait for a full 28 days, the salted duck eggs are marinated. Such a salted duck egg method should be regarded as the simplest and most convenient in history, the longest and the most widely used method. As long as the time is enough, the success rate is basically 100%.
Raw duck eggs are washed with white wine and dried
Prepare two small bowls, one bowl filled with high spirits and the other bowl with fine salt
Put a clean raw duck egg in a white wine
Put it in a salt bowl and let the whole duck egg be covered with a thin layer of fine salt.
Put in a sealed bag
After all the duck eggs are finished, tie the bag tightly, add a two-layer storage bag, and put it in a cool place for 28 days.
1. Before pickling, thoroughly check whether the duck eggs are damaged or not. If there is a crack, do not pickle. 2. If the eggshell is dirty in step 1, it can be washed with water and then used, but be sure to dry the water thoroughly. 3. When the duck egg rolls, stop for a dozen or twenty seconds, let the wine infiltrate the eggshell, and the oil will be better.