Salted Duck Eggs Again!

Salted Duck Eggs Again!

1. Figure 1: Liquor and salt

2. Raw material picture 2: 50 fresh duck eggs. The duck eggs need to be dried after washing. Do not touch water.

3. The wine is poured into a large bowl.

4. Put the duck eggs in the wine for ten seconds, one is to sterilize, and the other is to make the duck eggs get oily.

5. Take out the duck eggs soaked in wine and quickly put them in a salt bowl and roll them. The whole duck eggs are covered with salt grains.

6. Then put them into the jars one by one. The jars are washed and dried, and then wiped with white wine to sterilize them.

7. Half a jar full of duck eggs!

8. Then seal the mouth with a fresh-keeping bag, close the lid, and let it stand for about 45 days before you can eat it! You can cook one or two first, if it is not salty enough, wait for a while. I am the 3.15 pickled duck egg, and it is just right now!

9. I can’t wait to cook one. It’s really convenient to have an egg cooker. Even one is easy to cook, and it doesn’t cost electricity. The oil has already started, and in a few days you should feel like the oil is flowing.