How to make traditional salted duck eggs by traditional pickling method

1. Raw materials: 6 duck eggs, 500g distiller's grains (sake residue), and auxiliary materials: 100g salt. Go to the supermarket to buy some fresh duck eggs, then soak them for a while, then brush the surface of the eggshells with a brush and dry them for later use.

2. Heat the pot, add some oil, then put the salt and distiller's grains into the pot, stir-fry the vegetables and cool to natural temperature. Be careful not to have a big fire, otherwise it will burn easily.

3. Then take a jar, ceramic is the best, and glass jar is also ok. Spread the distiller's grains on the bottom of the jar first, and then add the duck eggs. If your jar is not big enough, you can put it in layers at this time. Put three first, don't crowd together, leave some gaps, then spread the distiller's grains, submerge all the duck eggs, slightly compact them, and then put them on the second floor, which is also submerged with distiller's grains.

4. Then cover it and marinate it in a cool place. Generally, it takes about a month to cure. At this time, the salted duck eggs are dug out, the distiller's grains are washed off with water, and then steamed out with an egg steamer to eat. This taste is very fragrant, much more delicious than our ordinary salted duck eggs, because distiller's grains are distiller's grains for making sake, and salted duck eggs have the fragrance of sake, which is perfect.