1. Wash and dry goose eggs. It is best to wipe it with a dry towel and try not to touch raw water (because the water of salted eggs needs to be boiled).

2, according to the number of goose eggs to determine the amount of water, generally not goose eggs.

3. Put water in the pot, add fragrant leaves and aniseed to boil, then slowly add salt to the water, less at a time, and then slowly stir until the added salt does not melt, when the salt water is saturated. Because if it is too light, goose eggs will go bad.

4, saturated salt water cooling, pay attention to be cold, otherwise the goose eggs are easy to deteriorate. After completely cooling, pour the salt water into a container, preferably a small jar for pickling pickles, or a glass container, preferably not plastic.

5. Put the goose eggs into the container layer by layer, and press them with curtains or bamboo grates to prevent the goose eggs from floating out of the water, resulting in uneven salinity. Water should not be over goose eggs.

6. Finally, seal and marinate for 20-30 days.

7. If you don't like salty food, you can fish out a goose egg, cook it for 20 days, and taste the salty taste. If you think it's ok, fish it out, cook it and cool it in the refrigerator. If the ideal salinity is not reached, it will be sealed for several days until it is satisfactory.