Method steps:

1. First of all, there must be a pickle jar. Before pickling eggs, all goose eggs need to be carefully washed with a small brush. To avoid eating shit, wash it carefully.

After cleaning, the goose eggs should be dried, and they can be stored for a long time without deterioration when they reach waterless state. In winter, air conditioners or hair dryers can be used to help blow dry.

2. Prepare salt water from the pot.

The solubility of salt is about 36%, and 20% salt solution is most suitable for salted eggs. If it is lower than 10%, goose eggs will easily deteriorate. If there is too much salt, goose eggs will be salted first and then oiled.

According to the ratio of 5 kg water 1 kg salt, salted goose eggs are just salty and oily.

The ratio is like this, but the amount of water needs to be controlled by itself. If there are no goose eggs, add water and salt to the pot, then turn on the fire and put a handful of pepper, a few star anises, cinnamon, pepper and fragrant leaves. Goose eggs pickled with these seasonings are more delicious.

When the water boils, turn to low heat and cook for 5 minutes. After the fragrance is boiled, turn off the torch and cool it with water.

Start pickling goose eggs

First, make sure that the jar for pickling goose eggs is water-free and oil-free, then carefully put the same dry goose eggs into the jar and pour in cold salt water, the height of which is 2~3 cm higher than that of goose eggs.

Pour in half a catty of white wine. Liquor can denature egg yolk and produce oil as soon as possible. Finally, seal the jar mouth in a cool place. Then marinate for 30 days and take it out for tasting.