Homemade salted duck eggs

Method 1: Wash the duck eggs and place them in a basin to dry for later use. Take a bowl and pour high-quality white wine such as Erguotou, take a duck egg and put it in the white wine and roll it; then roll the duck eggs soaked in the white wine in the salt pile to make them dip with a layer of salt; After all the duck eggs are wrapped with salt, tie the mouth of the bag and seal it (it is best to set 2 more bags), place it in a cool, ventilated and dry place, and can be eaten for about 30 days (it is best to pack 12-15 duck eggs into a bag, sprinkle some salt on the duck eggs before sealing and tighten the mouth of the bag. It's best to put two more bags of salt on the bag that are heavy but will not crush the duck eggs, or bring the entire bag of duck eggs over every week (make sure the bag is sealed, because the salt will slowly melt into water later) This will make the duck eggs taste more evenly).

Method 2: Put the duck eggs in a jar, just fill the duck eggs with water, add salt that is about half the weight of the duck eggs, seal the lid, marinate the salted duck eggs for 7 to 10 days, and you can eat.