Cooking Steps

1. 

   Step1:1 - clean the surface of duck egg, drain the water or wipe the water stains on the surface of duck egg. Then expose to the sun for an hour or two.

2. 

   Step2:2 - pour the high liquor into the container. Put the duck egg into the container and soak it for two or three minutes (it can be soaked in turns. It is not necessary to pack all the eggs in one time. In this way, the liquor will be wasted

3. 

   Step3:3 - pour the refined salt into the bowl. Wrap the duck eggs soaked in white wine evenly in the salt bowl with a layer of salt (like five scented ones, you can block in the salt and put thirteen scented powder in the proportion of 1-2

4. 

   Step4:4-wrap the salted duck egg with a plastic wrap (the wrapped duck egg is exposed to the sun for one day. This step is optional. It has been exposed after cleaning. If it has not been exposed before soaking, this step cannot be saved. Exposure to the sun is the key to oil production. Exposure to the sun for one day can accelerate the protein coagulation in the duck egg and squeeze out the oil in the yolk)

5. 

   Step5:5-Pack the wrapped duck eggs in your pocket and tie them tightly in the shade or refrigerator to keep them ready to eat. Take them and cook them as you like. The saltiness of the salted egg yolk for about 7 days is just right. The yolk tastes Sandy and tastes good. The effect of the yolk oil is good when you eat it for 30 days. The protein is slightly salty. You can choose the eating time according to your preference