Main Ingredients: 12 goose eggs

Auxiliary Ingredients: 300g of salt, 70g of white wine, the right amount of peppercorns, 1 star anise

Pickled Goose Eggs Practice:

1, Prepare all the materials. Put the goose eggs into the water and scrub them with a brush.

2, add the right amount of water in the pot, add peppercorns and star anise boiled, water boiled and poured into the salt to cook until melted, usually the ratio of water and salt 100:20 in a saturated state.

3, cook until the salt completely melted off the fire.

4, in advance of the altar brush clean, water control, natural drying, yard into the goose eggs.

5, to be a little cooler boiling salt water about 90 degrees, directly into the altar, which is salted goose eggs tender secret, after the boiling water after the goose eggs pickled, boiled egg white especially tender, even if you put on a few days, the egg white will not harden, the texture is particularly good, poured into the altar of the boiling water did not exceed the goose eggs on the good.

6, the altar of salt water to cool and add white wine, cover and marinate for about 30 ~ 40 days.

7, 30 days after you can try to eat, fish out a few to see, goose egg skin due to peppercorns and star anise pickling changed color, add peppercorns and star anise pickled out of the salted goose eggs more fragrant.

8, add the right amount of water in the pot, into the salted goose eggs, the water boiled 10 minutes.

9, out of the pot.