The practice of salted sea duck eggs in red oil

1. duck eggs brushed and washed, washed duck eggs in a ventilated, cool place air-dried;

2. 9 degrees of rice vinegar, a high degree of white wine, salt

3. duck eggs into 9 degrees of rice vinegar soaked for 1 hour, the purpose is to soften the egg shell, pickling easy to taste

4. 1 hour after the removal of the duck eggs, and then put into a bowl of white wine immersion for 2 minutes

5. and then Into the bowl containing salt wrapped in a layer of salt

6. Wrapped and placed aside

7. Wrapped in salt duck eggs wrapped in plastic wrap

8. All wrapped up and then put into a plastic bag, tie the mouth, and put it in a cool, ventilated place in 15 days or so can be eaten.