1. Prepare the ingredients, wash the duck eggs and dry
2. Put the duck eggs into the white wine bowl and soak them in the liquor completely
3. Put it in the salt and completely cover the salt noodles
4. Wrap tightly with plastic wrap
5. After everything is wrapped, put it in a plastic bag and fasten it tightly. Store in a cool place for about 30 days
6. Take out the marinated salted duck eggs, remove the plastic wrap, wash, and cook
7. One burst after boiling, and the oily egg butter is flowing like this when you open it.
Tips:1. I use Beidacang white wine and Australian salt. I don't know if it is related. The salted duck eggs are not salty but very fragrant.
2. The marinating time can be cooked and eaten in about 30 days.
