Ingredients: duck eggs, clean water, granulated salt (ordinary refined salt can also be used), white wine.
Wash, wipe or air dry the duck eggs.
Put clean water into a pot, add salt and boil it to melt. If you like five flavors, you can add anise, a handful of pepper and a piece of cinnamon to boil together, cool it in the air, and pour in white wine.
Place the dried duck eggs in the jar.
Pour in salt water, press the bamboo curtain or plate, and let all duck eggs soak in salt water, cover and marinate. When duck eggs are slightly salty, there will be a lot of oil in the yolk.
When the duck eggs are salted, the salty taste is just right. Take out and wipe the duck eggs, roll the paper into a roll and put it into the refrigerator for cold storage (fresh-keeping box). Cook as you eat, so that the duck eggs will not become more and more salty because they are still soaked in salt water, nor will the egg white of the duck eggs become hard and taste bad because they are all cooked and stored.