Wash the surface of fresh duck eggs with cold boiled water, dry it in liquor and soak for a while, remove and spread evenly salt, then place the duck eggs in a transparent plastic food bag, seal the bag and put it in place. Store in a dry place and eat or sell it after 10 days. The salted duck eggs marinated in this way not only mature about 15 days earlier than the conventional pickling method, but also have a rich aroma of the marinated duck eggs, a bright yellow color of the egg yolk, and a durable storage.
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