Cooking Steps

1. 

   Step1:Wash duck eggs with white vinegar or water and dry them.

2. 

   Step2:I bought this 56 degree Erguotou. At least it needs more than 50 degrees

3. 

   Step3:Soak the clean duck egg in the wine for three or four minutes. Take it up and wrap it in salt. If it's not thick enough, sprinkle it on again.

4. 

   Step4:Salt.

5. 

   Step5:Well wrapped.

6. 

   Step6:Tin wrap.

7. 

   Step7:Put the sealed container. Or the sealed fresh-keeping bag. Wrap several layers. Then put it in a cool and dry place. Take it out after 3045 days. I made it today. I'll make up the salted egg map in a month.

8. 

   Step8:No oil leakage. Blue thin But the taste is still drippy. I don't know whether it's the problem of eggs or the lack of curing time. Try to do better next time.