Cooking Steps

1. 

   Step1:Wash and dry the fresh duck egg

2. 

   Step2:Pour in high liquor. I use Chongqing Jiangjin Laobaigan and dip it at 60 degrees. Let them soak in liquor

3. 

   Step3:Boil the water in high heat. Put in the star anise, pepper and cinnamon. After boiling, turn it to low heat for 5 minutes. Then add the seasoning salt. Because the salt contains ginger and Sannai. My invention bares teeth. Stir with chopsticks. Add a little Jiangjin Laobaigan and a little white sugar to make it taste thick. Mix the brine and let it cool down

4. 

   Step4:Clean the sealed container of salted duck eggs. I used the beautiful blue and white porcelain jar in the old street of marble in our district to show my teeth. Put the duck eggs that are full of high alcohol

5. 

   Step5:Pour in the marinade until it's a little under the bottle. Don't be too full. Put it in the kitchen cabinet or in a cool place for about 30 days.

6. 

   Step6:About 30 days in the kitchen cupboard or in a cool place. Take it out and cook it. Add porridge and water. This is the new method I said. The traditional way is to use the yellow mud outside to wrap up