How to pickle salted duck eggs in Gaoyou?

Raw materials: raw duck eggs 10-12 pure water 1 liter Beijing onion 1 section ginger 1 small piece anise 4 cumin about 50 peppercorns pepper about 30 salt 250g sugar 10g high white wine 100ml

Making process:

1. Pour a little white wine on the kitchen paper towel

2. wipe the surface of the duck eggs and dry (can also be washed with water and then dry). Wipe the surface of the duck egg and dry it (you can also wash it with water).

3. Prepare all the remaining ingredients

4. Shred the ginger and slice the scallions

5. Add the star anise, cumin and peppercorns to the pot of pure water.

6. Add Beijing onion and ginger, and bring to a boil; cook for 2 minutes after the water boils.

7. Add salt.

8. Add sugar, stir and bring to a boil; boil for 1 minute; turn off heat and allow to cool.

9. Stir the white wine into the cooled brine.

10. Place the duck eggs in a Ziploc bag

11. Fill the Ziploc bag with the brine and pinch to seal.

12. Place the ziplock bag in a 2-layer thicker plastic bag and tie tightly to close.

13. You can label the bag with the date it was made.

14. Place in a cool place away from light for 40 - 45 days; remove (keep both raw and cooked); cook when eating.

No need altar to pickle oily salted eggs