What is the curing formula of spiced salted duck eggs?

Ingredients: 20 raw green-shell duck eggs, appropriate amount of salt, 70g of high-alcohol liquor and appropriate amount of water.

1. Put the duck eggs in the pot for a while to soften the dirt on them. It's easier to wash when cleaning.

2. Put the washed duck eggs into the preserved egg container for later use, and then pour in water, the amount of water should cover the duck eggs. Then fish out the duck eggs and see how much water there is (be sure to remember the specific dosage).

3. Then put the fished duck eggs in the sun to dry the water.

4. Then put the dried eggs in a clean basin without water and oil, and pour in the white wine. Cover and soak for a while.

5. At this time, put water in the pot (write down how much you put before), add salt, wait until it melts, and then add it when it is bitter and salty. After the water is boiled, you can turn off the fire and then let the water cool for later use.

6. Then put the duck eggs soaked in white wine into a pickling container, and pour the remaining white wine together. After the salt water is completely cooled, pour it into a container and seal it. If it can't be sealed, wrap it in a fresh-keeping bag and tie it tightly.

7. Put it in the shade. After 20 days, you can fish two from the bottom and cook them to see the curing effect, and then estimate how many days to cure according to the situation. After the ideal effect is achieved, take out and dry the water, and put it in the refrigerator for refrigeration.