1. The simple pickling method of goose eggs is to wash the eggshells, dry them, then dip them in high-strength white wine, then roll them in salt, and finally put the goose eggs dipped in salt. Seal it in a plastic bag and put it in the refrigerator. You can take it out and cook it after two weeks. In the saturated salt solution, under the action of high-pressure air, the osmotic pressure of the salt solution increases, which strengthens the penetration of the salt solution into the goose eggs, so the salted goose eggs can be marinated in a short period of time, and because The saturated salt solution can penetrate into the goose eggs evenly, so the saltiness of the pickled eggs is relatively uniform. Method step 1: Use cold boiled water and salt to prepare a saturated salt solution. 2. Wash the fresh goose eggs and put them in. Pour the saturated salt solution into the pressure cooker so that the goose eggs and salt solution occupy no more than 3/4 of the total capacity of the pressure cooker. 3 Install the rubber ring on the pressure cooker lid and tighten it. Connect the air tube of the air pump to the air outlet of the pressure cooker cover, inject air into the pot, then remove the air pump, cover the high pressure valve, and leave it for 3-4 hours. 5. Remove the high pressure valve, open the pressure cooker, and remove the goose eggs. Serve.

3. First prepare a thick plastic bag that can be sealed tightly, a vacuum tool, and some refined salt. Then wash the goose eggs, do not dry them, and remove the wet goose eggs. Cover it with refined salt, seal it in a bag, and vacuum it. It will be marinated in 25 to 30 days. This is a quick method that will not spoil the goose egg. (Be sure to cover the surface of the goose egg with salt. OK)... 4. Prepare 500 grams of yellow sand, 100 grams of refined salt, and appropriate amount of water. When marinating, add the refined salt, essential oil, and water. Stir into a paste, then put the washed and dried fresh goose eggs into the mud one by one. When the goose eggs are evenly coated with mud, take them out and put them in a food bag or other container. After 3 weeks, you can take them out and wash away the mud. Cook with sand. If there is no yellow sand, you can use other sand instead. If the sand is not sticky, you can add a small amount of clay.