1. Clean the duck eggs first, and wipe the water with a dry cloth.
2. Pour the white wine into a small bowl, add the duck eggs and roll.
3. The duck eggs that have been rolled over the white wine are placed in a small bowl filled with salt and rolled with salt, without repeated rolling.
4. The salted duck eggs are wrapped tightly in a fresh-keeping bag or plastic wrap.
5. Do the remaining duck eggs according to steps 1-4, then put them in a plastic bag tightly and place them in a dry place. You can eat them after 15 days.
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