1. First of all, the salted duck eggs must be bought back.
2. You can use a casserole to soak it. First put a layer of salt at the bottom of the casserole.
3. Then put in the duck eggs wiped with white wine.
4. Sprinkle salt on it and cover the eggs.
5. Pour in cold boiled water and a small amount of white wine, saturated salt water + a certain amount of white wine is the necessary condition for the success of salted eggs.
6. The salt water must be saturated, that is to say, after the cold boiled water is poured in, the salt begins to dissolve, and finally, the bottom of the casserole is still a layer of salt that does not dissolve.
7. White wine must be put in, so that the salted eggs soaked out will produce more oil and taste more fragrant. After cooking, there is no smell of wine.
8. Wrap the casserole with adhesive tape. I'm afraid it will overflow. I'll put it in a plastic basin in a cool place.
9. You can take it out in about 20 days.