Method for preparing oil by salting salted duck eggs with brine

Salted duck eggs are salted with water as follows:

Ingredients: duck eggs, salt, high-alcohol liquor, pepper, star anise, pepper and water.

Main tools: clay pots, pots, chopsticks, plastic sheets and ropes.

1. Clean the duck eggs, and be careful not to break them when cleaning. After washing, be sure to dry the water on the surface of duck eggs. When the water in the duck eggs is dry, start cleaning the clay pots used for curing duck eggs. Be sure to drain the water after cleaning.

2. Put water, pepper, star anise and pepper into the pot, bring to a boil with high fire and add salt. After the salt is put in, stir it in the pot with chopsticks until it is completely melted, and then turn off the fire.

3. Put the drained duck eggs into the jar one by one, and pour in high-alcohol liquor. Then pour the boiled and cooled seasoning water into the jar, and be sure to submerge the duck eggs, and don't let the duck eggs above emerge from the water.

4. Cover the jar mouth, tie it tightly with plastic cloth and rope and seal it.

5. After sealing the cylinder, put the cylinder in a cool and ventilated place and marinate it for about 20 days. If the weather is cold, it is recommended to marinate for one month. By the time the altar is opened, the duck eggs must have been marinated, and the oil will overflow when it is opened.