FreshDuck eggsare needed.

2 Soak the duck eggs in clean water for a while, then wash off any dirt on their surface and drain the water before preparing them.

3 Add salt to purified water and bring it to a boil, then let it cool down.

4 Once cooled through, add 50g of white wine and stir well.

5 Place each duck egg into the bucket one by one.

6 Pour the salted wine mixture into the bucket.

7 The salted wine mixture should be added in abundance to cover all the duck eggs.

8 To prevent the duck eggs from floating, place a few chopsticks on top of the bucket.

9 Cover the bucket opening with a layer of plastic wrap.

10 Finally, tightly seal the lid of the bucket.

11 Place it in a cool and dark place for 30-40 days.12 After that, you can remove (whether raw or cooked) to store.13 When ready to eat, boil them until fully cooked.

14 Pickled duck eggs are now ready.

　　 Tips:

1 The salt should be added to the water until it becomes saturated (still leaving a small amount of salt undissolved).

2 Do not use too few duck eggs; otherwise, they may float after adding water, which could affect the result.

3 Ensure that the duck eggs are completely dried after washing before pickling them.

4 Boil the saltwater until it is fully cooled down before adding white wine;Use high-proof white wine to facilitate oil extraction.

5 It should be placed in a cool and dark place.

6 Ensure that the bucket opening is tightly sealed to prevent water evaporation.

7 When moving the bucket, handle it gently to avoid breaking the eggs; broken eggs may become overly salty and spoil easily.