Homemade Salted Duck Eggs

Homemade Salted Duck Eggs

1. Wash the duck eggs and dry

2. Prepare high-concentration liquor and ordinary fine salt, and pour them into an anhydrous bowl

3. Soak the dried duck eggs (make sure they are free of water) with alcohol

4. Roll the duck eggs dipped in alcohol in the salt, so that all the duck eggs are dipped in fine salt

5. Put it in a sealable bag and sprinkle some salt at the end

6. Wrap the bag, make sure it is airtight, and store it in a dry and cool place for about 30 days before eating.

Tips:

1. Ensure that there is no water in the pickling process
2. It must be sealed and preserved after marinating