Salted duck egg

Due to the lighting, the loess doesn't look very yellow. Dig a bucket of loess (about 20 jin), the kind that is more oily.

I forgot to take photos of the mixing process. Put the loess into a basin, add water, and add salt (the amount of water should be added according to the needs of the loess, you have to judge it yourself).

I forgot to take a photo of the mixing process. Use 1 jin of coarse salt (fine salt is also fine) for every 4 jin of yellow soil.

That's all for now. In this step, you need to add alkaline powder, about 20-30 grams per basin. If you don't have alkaline powder, you can add wood ash (ash from burning firewood). At the same time, pour in 50 grams of high-proof white liquor. Adding these can make the salted duck eggs release more oil.

Wash the duck eggs clean.

Just leave it like this.

Coat it evenly with soil again.

Then neatly stack them into the bucket.

Finally, write the date on the outside of the jar. If you like a mild taste, you can eat it in half a month; if you like it salty, then wait more than twenty days.