Cooking Steps

1. 

   Step1:Wash the duck eggs. Dry them with kitchen paper.

2. 

   Step2:I want more than 50 degree white wine. I use 56 degree Erguotou. Pour salt into a large bowl.

3. 

   Step3:Pour the white wine into the basin. Put the washed duck eggs in for 3 minutes. Duck eggs are soaked in wine and don't need to be wiped. Roll a layer of salt directly. The thick salty ones roll faster.

4. 

   Step4:The salted duck eggs are tightly wrapped in tin paper. (the tin paper is cut into square in advance. It can completely wrap the duck egg

5. 

   Step5:It's all packed in a bag. It's tightly packed with two layers of plastic bags to seal. After sealing, it's marked with date. It's put in the shade and waiting.

6. 

   Step6:After a month, you can take out a few to try. If you don't give out oil, continue to marinate for a few days. Wash out the salt. Steam in a pot for 15 minutes. It is easy to peel after steaming with cold water.

7. 

   Step7:Finished product.