Main Ingredients:
20 fresh duck eggs.
Seasonings:
200g salt; 5 star anise; some cinnamon; some bay leaves; some prickly ash; some cumin; some high-proof white liquor.
Taste: Salty and savory; Cooking Method: Pickling; Time-consuming: Several days; Difficulty: Ordinary.
Detailed Steps for Cooking Five-Spice Salted Duck Eggs
Soak and wash the fresh duck eggs with clean water, and dry them in a ventilated place to remove surface moisture.
Put the prepared star anise, cinnamon, cumin, prickly ash, and bay leaves into the food processor’s processing cup.
Start the food processor and grind the spices into powder, then pour them into a clean plate.
Add fine salt and mix well to make the salty and fragrant powder.
Pour high-proof white liquor into a small bowl, and soak the dried duck eggs in the liquor to wet the surface of the eggs.
Roll the eggs in the salty and fragrant powder to coat the surface of the eggs, or use a small spoon to scoop the powder onto the surface of the eggs. The latter method will result in a thicker coating of the powder.
Wrap the eggs coated with the salty and fragrant powder with plastic wrap.
Place the coated eggs in a clean container, seal it, and sun-dry it for several hours. Then, store it in a cool and ventilated place for two months to pickle.
