The most authentic way to pickle duck eggs.

The most authentic pickling method of duck eggs;

Ingredients: fresh duck eggs 2 1 piece, salt 300g, fresh duck eggs 6, appropriate amount of salt, 56-degree liquor 1 bottle.

Steps:

1, the first method: first soak the duck eggs in a big pot, soak them for 20 minutes and wash them, then brush them with a small brush, and then let them cool. It is best to bask in the sun for a while in the early morning or sunset, as long as the sun is not too big.

2. Prepare a container, ceramic jar or glass jar.

3. Prepare salt and strong wine.

4. Prepare a paper cup, reserve 30 grams of white wine, and finally put it in. Take a small bowl and pour the remaining white wine into it.

5. First soak the duck eggs in the wine and let them roll, so that the whole egg can roll into white wine. Put the duck eggs soaked in good wine into the ceramic jar and put them one by one.

6. That's it, one ***2 1.

7. Cover the lid and simmer first, so that the alcohol can work first.

8. Boil water, with 300 grams of 2L salt. This salinity is enough. After the water is boiled, put the salt in. After the salt melts, dip a small amount of clean chopsticks to taste what feels bitter and salty. When the water is completely cooled, pour the salt water into the ceramic pot. The water must have drowned the duck eggs.

9. Pour in 30 grams of white wine just reserved.

10. Cover the bottle, seal it tightly with plastic wrap, put it in the shade, and then wait quietly for this delicious jar.

1 1, the second method: prepare a bowl, pour an appropriate amount of high-alcohol liquor into another bowl, and pour an appropriate amount of salt into it.

12, take a duck egg, soak it in a white wine bowl, and roll until all the duck eggs are stained with white wine.

13, duck eggs dipped in white wine and rolled in salt, so that duck eggs rolled in salt.

14. Prepare a piece of plastic wrap and put salted duck eggs on it.

15, wrapped, wrapped tightly, and so on: soaked in wine, wrapped in salt, wrapped tightly.

16,6 wrapped and put in a fresh-keeping bag.

17, tie the mouth tightly, then wrap a fresh-keeping bag, then tie it tightly and seal it, then put it in the shade, and wait for half a month to see the result.

18, this photo is 25 days old. The protein is slightly salty and the yolk is a little sandy.

19, the temperature is just right, there is sand and oil, and the salinity in protein is just too salty.