Liquor, goose eggs, refined salt

working methods

1, liquor soaking method. According to every 5 kg of goose eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt, prepare materials.

2. When pickling, first soak the dried goose eggs one by one in Chinese liquor, then roll the refined salt, put it in a container, seal it in a dry, cool and ventilated place, and take it out and cook it in about 30 days.