1. Duck eggs must be cleaned;
2. Dry the moisture;
3. Put water in the pot and add salt;
4. Put in pepper
5. Bring to a boil until the salt has melted, and let it cool completely;
6. Put the dried duck eggs in a clean container;
7. Pour 80g of white wine, and then pour the pepper salt water until the duck eggs are covered. Pour a plastic plate near the lid to prevent the duck eggs from floating; place in a cool place;
8. For duck eggs 30 days later, the epidermis has been stained with pepper water;
9. Remove the duck eggs and rinse them, put them in a steamer, and steam for 20 minutes on high heat;
10. It's already out of oil;
Tips:Duck eggs come in different sizes, the skins are green, white, and there are different thicknesses. Not every duck egg cake that is marinated is oily, and there are also white-hearted duck eggs.
