1. Wash the duck eggs and set aside various materials.
2. Put the white wine and salt in a bowl separately.
3. Put the washed duck eggs in the white wine and boil well.
4. Put it in a salt bowl and roll the salt evenly.
5. Put it in a plastic bag.
6. Tighten the mouth of the bag and put it in a cool place for one month.
7. Wash off the outside salt, put it in a pot and cook for 15 minutes, then remove it.
8. The oily salted duck eggs. . .
Tips:Turn the plastic bag over in the first half of a month to prevent the salt from getting underneath. The pickling time will vary with the temperature. You can cook them at intervals and see if the pickled ones are OK, then cook them together and put them in the refrigerator.
