1. Wash and dry the eggs and duck eggs
2. The dried eggs are rolled evenly in the white wine
3. Boil the wine to dry and put the eggs in the jar
4. Add water and salt to the oil-free pot and let it cool.
5. Pour the cool brine into the egg jar, I made this on May 7th
6. On the morning of June 6th, eat egg yolk extra-liquid oil, the egg white tastes more salty (if you want to eat it tastes just right, reduce 500 grams of salt by 50 grams of salt, the time will be longer for a few days) If you want oily egg yolk, cook two more minutes
7. The eggs that have been marinated for a month are taken out and sealed and stored in the refrigerator. They can be stored for a month.
8. Method two (wash the eggs and dry them)
9. Even boiled wine
10. After dipping in wine, roll a layer of salt
11. Each one needs to be wrapped with plastic wrap
12. Put it in a jar and eat it after 45 days
