Homemade duck eggs

1

Fresh duck eggs。

2

The duck eggs were immersed with water for a while, then the mud on the surface was washed off and the water was kept clean。

3

The salt is added to the pure water and boiled and then cooled。

4

when the water cools, add 50 g white wine。

5

Put the duck eggs in the bucket one by one。

6

Salt and wine pour into the barrel。

7

I need more salt and wine。

8

To avoid the duck eggs floating, a few easy chopsticks were pressed over the barrel。

9

Add a film to the barrel mouth。

10

And finally, you're gonna have to tighten the hood

11

Place it in the shade, 30-40 days, then take it out (premature preservation is possible) and cook it when eating。

12

Pickled duck eggs。

1. Add salt to the water until it reaches a saturated state (i.e., until a small amount of salt remains undissolved). 2. Do not use too few duck eggs, otherwise they may float after adding water, which could affect the results. 3. After washing the duck eggs, make sure they are completely air-dried before pickling. 4. Bring the brine to a boil and let it cool completely before adding the white liquor; use high-proof liquor to help the yolks become oily. 5. Store in a cool, dark place. 6. Seal the barrel tightly to prevent the liquid from evaporating. 7. Handle the barrel gently when moving it to prevent the eggs inside from breaking; broken eggs will become very salty and spoil easily.