1. Preserved eggs must be good. If you keep geese at home, you can pick up fresh goose eggs. If you don't have it at home, you need to go out and buy it. They are beautiful in color and have a layer of frost on them. Try to buy clean ones.

2. Rinse goose eggs repeatedly with clear water, and be sure to rinse them clean. Take out the goose eggs with broken skin. The traditional method is to put the washed goose eggs in a jar with enough salt, because the goose eggs are relatively large, and the salt water must be strong, and then seal the jar.

3, when putting salt, it is best to put a little bit of coarse salt, which is the kind of big sea salt that specializes in pickling things. Put the goose eggs while putting the salt, let the salt fully dissolve and slowly melt, and then pour some white wine in.

4. If you want to marinate goose eggs as soon as possible, you can marinate them with a pressure cooker at home. The method is the same as that in the jar, except that after the pressure cooker is covered, there will be pressure in the air, so that the salt can be soaked in the goose eggs as soon as possible.

5. You can also soak the goose eggs in clear water for two hours to soften and dissolve the membrane on the surface of the goose eggs, then wrap them in soft paper, wrap them with thick salt, then put them in a sealed plastic bag (fresh-keeping bag is the best) and keep them in a cool place for one and a half months.