1. Prepare materials
2. Wash the sea duck eggs and dry them until there is no water
3. Pour a small half bowl of white wine into the bowl, roll the sea duck egg aside in it, and then roll the sea duck egg in the salt aside, it's best to cover it with salt
4. Prepare a clean bag, put the salt-coated duck eggs one by one, or wrap the salt-coated sea duck eggs with a layer of plastic wrap
5. Add the remaining salt to a little bit of white wine and mix it well, pour it into the bag, roll the duck eggs again, hold the bag tightly, and leave it in the sun for a long time. Pickled for 28-30 days for food, and 38-42 days in winter is the best.
Tips:Do not dry salted duck eggs in the summer sun. The consequences are serious.
The temperature determines the length of time. Sun exposure determines the oil yield of salted duck eggs
