The salted duck eggs marinated in this way are guaranteed to flow with oil, so that you still want to eat them

Salted duck eggs require ingredients:

60 fresh duck eggs, 300 grams of salt, 500 grams of high liquor, an appropriate amount of plastic wrap, a large transparent bag or several other containers

Salted duck egg preparation steps:

1. It is best to choose duck eggs with a green shell, clean the duck eggs with water, if there are cracks on the surface of the duck eggs, you should pick them out, and wipe the water on the surface of the washed duck eggs with a cloth for later use.

2. The dried duck eggs should be placed in the basin for half an hour for later use, so that the shell can be completely evaporated and the surface of the duck eggs will be drier.

3. Prepare two clean bowls, one of which is poured with high liquor, and the other bowl with salt, and wait for the next operation.

4. Then put the air-dried duck eggs into the high liquor and soak them for 1 minute, if the liquor is not enough to submerge the duck eggs, you must manually turn the duck eggs over, so that each side of the duck eggs is soaked in liquor.

5. Then put the soaked duck eggs into the salt bowl, and also stick the salt on each side of the duck eggs.

6. Then wrap the duck eggs coated with salt with plastic wrap, and gradually make and wrap each duck egg in the same way.

7. After all the duck eggs have been processed, use a few larger bags to pack the duck eggs, and then tie the bag mouth tightly with a rope, and then put it in a cooler place to start pickling.

8. When the duck eggs are marinated for about 15 days, they will have a salty taste, and when they are marinated for about 30 days, they will be oily. This is also the reason why it is necessary to use several bags separately to taste different flavors of salted duck eggs at different times.

Tips:

1. After the duck eggs are marinated for a period of time, it is found that there is a little water flowing out of the duck eggs, which proves that the duck eggs are almost marinated.

2. Each duck egg must be soaked in high liquor to achieve the effect of disinfection and sterilization before proceeding to the next step.

3. The duck eggs are made of cyan shells, which are larger and have no cracks. Duck eggs must be cleaned, and the moisture on the surface must be wiped dry to dry. It should also be handled with care during the production process, and if there is any damage, it can no longer be pickled.

4. This time we use low-sodium salt for stir-frying, so the saltiness is not very high, but the longer the salted duck eggs are marinated, the higher the saltiness