Salted Duck Egg

Salted Duck Egg

1. Prepare a small bowl (for wine), a large basin (for duck eggs)

2. Dip an appropriate amount of white wine with kitchen paper, and wipe all the duck eggs (wipe all with white wine, don’t get raw water)

3. Put the washed duck eggs in the prepared basin,

4. Put the washed duck eggs in the prepared basin,

5. Configure some sauteed five-spice powder,

6. Prepare five-spice powder and salt in a ratio of 1:2, and prepare half a small bowl of wine again.

7. Cut an appropriate amount of plastic wrap, roll the duck eggs in the wine first, and then roll them in the salt. (You must only roll gently, otherwise the marinated duck eggs will be salty). Coat everything that is not full. It can be roughly wrapped,

8. Wrap tightly in plastic wrap,

9. All wrapped up,

10. Put it in a pre-prepared jar (enlarged bottle without a jar or a fresh-keeping bag with a sealing strip is also ok, as long as it can be sealed)

11. Then wrap a layer of plastic wrap on the lid, put it in a place where it will not be exposed to direct sunlight, and marinate for 30 days, marinate in cold water and cook in a pot for about 15 minutes.

12. The marinated duck eggs will have a thick layer of oil,

Tips:

The whole process must ensure that there is no water and no oil,
Whether the salted duck egg produces oil or not is not only the method of marinating, but also the duck egg itself.
The five-spice powder is free, you can put it if you have it, or you can leave it if you don’t have it, but the amount of salt needs to be less controlled. Putting the fried five-spice powder can make the egg's oil rate higher and the oil output larger. some,
If the duck eggs are really bad, don’t wonder why they don’t produce oil.