Homemade Fried Salted Duck Eggs
1.
Wash the raw duck eggs and dry them
2.
For liquor above 50 degrees, mine is 56 degrees Erguotou. Pour the salt into a large bowl.
3.
Pour the white wine into a basin or a large bowl, put the clean duck eggs in it and soak for 3 minutes.
4.
The duck eggs are soaked in the wine and taken out without rubbing, and the wine is rolled with a layer of salt. The wetter the salt, the thicker it rolls, and the thicker the salt is, the faster it will be.
5.
The tin foil is cut in advance into a square shape that can completely wrap the duck eggs. The salted duck eggs are wrapped tightly in tin foil.
6.
Wrap everything and put it in a container, or a plastic bag without a container. Pack the bag tightly and wrap it with two layers of plastic bag to seal it tightly. I didn't put the bottle in it, and the remaining ones are just as good as sealed in two-layer plastic bags. Seal it and put it in a cool place and wait.
7.
After a month, you can take out two and try again. If you don’t have the oil and continue to pickle it, I opened it in 38 days. It’s already full of oil. My duck egg is not big, and it takes longer for the bigger one. The smaller one can be done a few days earlier.
8.
Rinse off the salt and steam for 15 minutes in a pot. I personally feel that steaming is better than boiling, and sometimes there will be small cracks after marinating, which will affect the oil.
9.
Rinse with cold water after steaming, it is easy to peel.
10.
Wow, all of them have oil
11.
It's that simple.
12.
Rich oil
