A duck egg
By VicentaLakin
The ducks are glycerous, cold, and have the effect of absinating their lungs, their spleen, their labour, and their stomachs. The duck eggs are good, but they don't taste better than the eggs, but they're salted out, they're delicious, they're hot summers, they're fresh, they're salty。
Recipe Recommendations
- raw duck egg appropriate amount
- white vinegar appropriate amount
- high-alcohol liquor appropriate amount
- edible salt appropriate amount
- salty and fresh
- other
- several days
- simple
Steps for A duck egg
1
Purge the duck eggs and dry the water
2
Prepare for vinegar, each high white wine. The higher the degree, the faster the oil
3
Another salt next to it
4
Duck egg rolls in vinegar. Jealousy can calcify the egg skin. It's good for salt to infiltrate the egg
5
Roll in the white again
6
Roll in the salt
7
It's better to have someone to help you with my honourable job
8
Put it all in a pot with no water and no oil
9
We'll seal the basin with a membrane
10
It's about a dozen days away, so we can make a few less saltA duck egg Make Tips
One, the higher the degree of white vinegar and white wine, the better