[Dragon Boat Festival]---Homemade Salted Duck Eggs in Red Oil

Wash the duck eggs clean, and let the washed duck eggs air dry in a ventilated, cool place.

Rice vinegar, high-proof white liquor, salt

Duck eggs are soaked in 9-degree rice vinegar for 1 hour, with the purpose of softening the eggshells, making it easier for the eggs to absorb flavor during pickling.

After a few hours, take out the duck eggs, then soak them in a bowl of white liquor for 2 minutes.

Then put it into a bowl filled with salt and coat it with a layer of salt

After wrapping, set it aside

Wrap the salted duck eggs with plastic wrap

After everything is wrapped, put it into a plastic bag, seal it tightly, and place it in a cool, ventilated place. It can be eaten after about 15 days.