Cooking Steps

1. 

   Step1:Wash fresh duck egg

2. 

   Step2:After cleaning, clean each egg as shown in the figure, without a little wate

3. 

   Step3:Put the Chinese prickly ash, star anise, cinnamon, cinnamon and ginger slices into a small pot and boil them with water until boiling (the amount of water added depends on the amount of duck eggs, but the duck eggs can't be salted). After boiling, turn off the heat and pour in 2 liang of high-level white spirit to cool for standby

4. 

   Step4:High liquo

5. 

   Step5:Mix the five spices and salt in a small bow

6. 

   Step6:I used two methods to marinate the first one - rolling the duck eggs in white win

7. 

   Step7:Roll up the five spice powder and salt immediately. Make sure to roll them up

8. 

   Step8:Then immediately seal it with a fresh-keeping bag, as shown in the figure, tie the mouth of the bag tightly, as shown in the figure, and put it in the box

9. 

   Step9:The second kind - put duck eggs neatly in a salting bottl

10. 

    Step10:Put the stewed and cooled brine into the bottle without duck egg

11. 

    Step11:When I make pickled products, I'm used to putting a layer of fresh-keeping bag at the mouth of the bottle and then screwing the bottle cap so that the sealing effect is better and put it in the shade

12. 

    Step12:That's what I did after 40 days that 's great. In the middle of the 20 days and 30 days, I cooked several times and tried, but the oil didn't come out and the taste was poor, so my parents just got better in 40 days.