Oiled salted duck eggs

1

Bought duck eggs should be washed under running water. You can use a small brush with soft fur.

2

Dry the brushed duck eggs in a ventilated and cool place.

3

The jar should be washed clean and air-dried.

4

Rinse the pickling washing salt with boiling water and let cool. (Water in which salt no longer dissolves, i.e. saturated saline water.)

5

Dip the air-dried duck eggs in a high degree of wine (the higher the better is fifty or sixty degrees)(soak it to cover the eggs with wine), and place them in a jar.

6

Pour the cooled salt water into the jar, pass the duck eggs, seal the mouth of the jar, and wait for 20 to 30 days before you can eat it.

Pour boiling water into a basin containing washing salt (coarse salt for pickling), stir briefly, and if the salt has completely dissolved, add more salt until there is salt remaining undissolved at the bottom of the basin. At this point, it is saturated brine. Pour this water into another basin; this is the water we will use. Dissolve the remaining salt again with boiling water and repeat the previous step.