Salt buns of duck eggs

The first time I knew how to make a duck egg with salt and wine, going back to the year I graduated from college, I accidentally saw a small way of doing it in the smoke counter, and made it like that once, for the first time since I left home. My parents don't make salted eggs, and when I was a child, I bought two five-smelt eggs. In my home, several families sell them for a living. I remember when I went to college, I ate salted eggs that were simple and salted, but not as good as the fragrance. Every weekend, they go out to the market near the school and buy a couple of roasted duck eggs, and in the next few days they'll have a nice meal full of pickles. It's been more than 20 years, and the bean bean has become Miss Seo. When the first salt bag was made, there was no film to keep it fresh, but when the fresh duck egg was disposed of, it was simply immersed with wine, then smelted with salt, placed in a plastic bag, sealed around 30 days of egg yolk and turned into sandy oil, but the salt on the egg shell was easily dropped because of the inhalation of the alcohol, which resulted in a loss of salt and salt on the top and insufficient salinity. Later, the emergence of the film-preserving film successfully solved the problem by using the film-preserving film to wrap the salt together and place it in plastic bags or other sealed containers。