Cooking Steps

1. 

   Step1:Wash the fresh duck eggs for later use. Fill the steamer with water and add salt (I use the second salt for pickled vegetables) into the pepper. Heat the large materials over high heat and cool them for later use. (finally, boil the salted water the next day). Wipe the duck eggs completely with paper towel or dry cloth. Put them in the jar. (other containers are OK) and then pour in the completely cool salted water. Add high white spirit (I use 62 degrees old and white) Water to submerge duck eggs. Not enough can be added to cool. Then cover. 20 days or so OK. If you are in a hurry, you can put more salt. You feel that the salt is enough. In order to prevent saltiness, you can fish it out and put it in the box in the refrigerator and freezer. If you want to eat it, you can boil it. The salt water can be reuse