Cooking Steps

1. 

   Step1:Wash duck eggs and dry the

2. 

   Step2:I want more than 50 degrees white wine. This is 56 degrees Erguotou. Pour salt into a large bowl.

3. 

   Step3:Pour the white wine into a basin or a large bowl. Put the washed duck eggs in to soak for 3 minutes.

4. 

   Step4:Duck eggs are soaked in wine and don't need to be rubbed. Roll a layer of salt on the wine. The wetter the salt, the thicker it will roll. The saltier it is, the faster it will roll.

5. 

   Step5:The tin paper is cut in advance into squares that can completely wrap the duck eggs. The salted duck eggs are tightly wrapped in tin paper.

6. 

   Step6:It can be packed into the container without container plastic bag. It is better to pack two layers of plastic bag tightly when the bag mouth is packed. I didn't put the bottle down. The rest of them are as good as sealed with two layers of plastic bags. Put it in a cool place and wait.

7. 

   Step7:In a month, you can take out two to try. If you don't put out the oil, continue to marinate it. I opened it in 38 days. It's full of oil. My duck egg is not big. The big one will take a long time. The small one can be a few days earlier.

8. 

   Step8:Wash out the salt. Steam in the pot for 15 minutes. I think steaming is better than cooking. Sometimes there will be small cracks after pickling, which will affect the oil production.

9. 

   Step9:It's very easy to peel with cold water after steaming.

10. 

    Step10:Whoa, whoa. Everyone has oil

11. 

    Step11:It's that simple.

12. 

    Step12:Finished product drawin