What is the method of pickling greasy salted duck eggs?

Salted duck eggs are loved by many friends because they have a unique aroma that makes people want to eat again after taking one bite. Some salted duck eggs that are oozing with oil are because they are freshly made. They will appear after being left to stand for a few days, and they taste better this way. You must have good patience to make salted duck eggs.

1. Clean the fresh duck eggs and put them in a ventilated place to dry;

2. Measure the amount of water in the jar in advance, add star anise, pepper, bay leaves, and ginger to the water, bring to a boil, and simmer for 5 minutes over low heat, then add salt, stirring constantly until the brine is saturated;

3. When the brine is cooled, soak the dried duck eggs with strong liquor and put them into the jar;

4. Add the cooled brine into the jar. The brine should cover the duck eggs, and then add an appropriate amount of high-proof liquor;

5. Seal the jar with plastic wrap and store it in a cool and ventilated place. It will take about 40 days.

Duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B1, salted duck eggs vitamin D, calcium, potassium, iron, phosphorus and other nutrients; the protein content in duck eggs is the same as that in chicken eggs, which has the effect of strengthening the body; the total amount of various minerals in duck eggs exceeds that of chicken eggs much more than that of chicken eggs, especially iron and calcium, which are urgently needed by the body, are more abundant in salted duck eggs, which is good for bone development and can prevent anemia; duck eggs contain more vitamin B2, and are one of the ideal foods for supplementing B vitamins.