Homemade duck eggs

It's fresh duck eggs from my sister's house, and it's home-grown duck eggs, pure green. Put duck eggs in the water and wash them with brushes。

Prepare salt, white wine。

An appropriate amount of water is added to the pot, which is then boiled to melt。

I'm a salted duck egg made of scavengers, washed in advance, cleaned in clean water, dryed in nature, coded in duck eggs, boiled in salt water about 90 degrees cold, poured directly into the jar. It's the secret of salted duck eggs, when they're made with boiling water, and cooked eggs are particularly tender, even if they are put on days, they won't get hard, tastes particularly good. It's not as good as a duck egg, but it's covered in white wine and covered in a lid for about 30 days。

Picked up duck eggs。

I've been trying them for 28 days, and they're probably not salted, sometimes they're salted. It's got to do with indoor temperatures, it's gonna be faster in the summer, it's gonna be slower in the autumn and winter, and it's gonna be salted in a few days。

Cooked duck eggs, cut open, and eat them with a big greasy congee. In fact, my family rarely cut open, and each time it was one person, and this summer it's not too much of a duck egg, but it's also very oily, and it's just so cold that I cut it, and it doesn't look that much。