Step 1: Prepare a proper amount of goose eggs and wash them with clear water. The dirt on the surface of goose eggs should be cleaned, and there is a film on the surface of goose eggs to be cleaned, which can reduce the curing time of goose eggs.

Step 2: Clean the goose eggs, put them in the sun to dry the water on the surface, pour a proper amount of cold boiled water into the basin, add a tablespoon of white vinegar, soak the dried goose eggs in vinegar water 1 hour to soften the skin of the goose eggs, which will make the goose eggs marinate faster and make the yolk of the goose eggs deoil and desander.

Step 3: Next, prepare the seasoning for curing goose eggs, a handful of pepper, 3 star anise, 3 fragrant leaves, 2 cinnamon and 3 ginger, pour water into the pot, put all these seasonings into the pot, add a proper amount of salt, stir well to melt the salt, boil the water for 3-5 minutes with high fire, and then cool it at room temperature.

Step 4: Prepare a water-free and oil-free glass jar, put all the goose eggs into the glass jar, pour in cold seasoning water, and finally pour in about 50 grams of high-alcohol liquor. Adding some white wine can make goose eggs salty faster, without white film and oil, then cover them and marinate them in a warm place away from light for about 20 days. According to this traditional method, the egg white of goose eggs is not salty, and the egg butter is oily, which is very enjoyable to eat.