Homemade oiled salted duck eggs

Overview

In two easy steps, you can make oily salted duck eggs, which are healthy and without any additives.

Prepare duck eggs, salt and high-strength white wine (I used 56-degree Beijing Erguotou)
Take a clean towel, pour white vinegar on it, scrub the duck eggs clean and let them dry.
Pour the white wine into a bowl, soak the duck eggs in the white wine for 1 to 2 minutes
Then put it into a bowl with salt and coat it with a layer of salt
Prepare plastic wrap
Wrap the salted duck eggs in a small piece of plastic wrap
After wrapping everything, put it on a plate and expose it to the sun for a day
Then put it into a ziplock bag and tie the mouth.
After putting it into the plastic bag, continue to pack a few more layers. Tie each bag tightly, then put it into the container, wrap it with a layer of plastic wrap, and close the lid.
After putting it into the plastic bag, continue to pack a few more layers. Tie each bag tightly, then put it into the container, wrap it with a layer of plastic wrap, and close the lid. Store in a cool and ventilated place for about 1 month before consumption
When you eat it for the first time, you can boil 1 or 2 first to see if there is any oil.)