Cooking Steps

1. 

   Step1:1. Wash, dry and cool the fresh duck egg for use. Boil 1500ml clear water and 350g salt in the pot. Let cool.

2. 

   Step2:2. Add 150ml of high liquor in cool water (why add liquor? It's said that it can make salted duck eggs produce oil). It's better to have a temperature above 53 degrees. There's no Erguotou at home. I stole my father's 150ml Maotai. It's high-end and foreign-oriented. In order to taste better, you can tap the duck egg out of a crack. Only when there is a crack in life can you get sunlight. Only when there is a crack in salted duck egg can you get oil. Then pass in the white wine. Make sure the whole duck egg is soaked in the white wine.

3. 

   Step3:3. Find a container to code the duck eggs (I can't find the jar, so I took a glass box with a clasp. As long as the sealing effect is good, it should be the same). Add wine and salt water. Cover the cover to ensure the sealing effect. The next step is to wait patiently

4. 

   Step4:4. It's about two weeks in autumn and winter. Unpack and inspect the goods. Take one out first. You can cook it with an egg cooker. Try the taste after it's cooked. If it's just right, you can take the egg out and put it in the refrigerator for preservation. Cook it as you eat. If it's not salty enough, put it on for several days until it meets the requirements. Get up in the morning. Cut up a salted egg. Serve with porridge. Anyone who can eat it will feel happy.