working methods
1, wash goose eggs, put them in a basin, add vinegar and water and soak them for 24 hours.
2. bubbles will appear on the egg skin the next day, which is the result of vinegar corrosion. Wash them one by one in the basin and take them out.
3. Pour the salt into the bowl and the white wine into another small bowl.
4. Dip the washed goose egg in white wine to make its skin moist, then roll it up with salt _ cover it with a layer of salt and wrap it in a fresh-keeping bag for several times.
5, one by one into the basin with a cover, cover, and put it in a warm place. About half a month, the salty taste began to oil. At this time, move the jar to a cool place and marinate it slowly.
6, flooded salted goose eggs for 20 days.