Sorghum Wine Salted Duck Eggs Material: 20 raw duck eggs 250 grams of coarse salt Water 1500 CC ¾ cup of white vinegar A glass of sorghum wine A little pepper 2 star anise (spice is optional) practice: 1 Rinse raw duck eggs and wipe dry 2. Boil coarse salt and water and let cool, add white vinegar, sorghum wine, spices and duck eggs, put all in a large glass container or a stainless steel pot, cover, put in a cool place, soak for about 25-28 days (every few times Stir once every day) 3. Take out the duck eggs and steam or boil them Cooking guide: 1. Added sorghum wine, with a slight aroma of wine and spice 2. Add white vinegar so that the salty taste can penetrate
