Salted egg

Wash the eggs clean with water and drain off the water.

Sealed jar, clean it up. I don't have a large sealed jar at home, just the jar used for making liquor got soaked.

Sichuan pepper. Star anise. Cinnamon. Bay leaf. Coarse salt.

Boil it, let it cool, and set it aside. Boil a bit more water to make sure it's enough.

Dry the eggs.

Roll through a batch of white liquor.

Place it in a sealed jar.

Pour the cooled seasoning water into a sealed jar.

Place it in a cool, shady spot; it won't spoil in cool weather, but in summer it needs to be put in the refrigerator.

After a few months, it can be eaten once cooked.

The taste of boiled eggs is really very different from duck eggs. I am at a loss for words to describe it, haha. It's better to just make some and try it.