1) Water immersion method:

50 fresh goose eggs + 0.5 kg of coarse salt + 1 kg of water + 10 grams of white wine (above 50 degrees);

Wash the egg container and dry it, pour some white wine into it and stir it again, then blow dry and set aside; boil the water, pour in the salt to dissolve it all, and let it cool down;

Wash the eggs Wipe it dry, put it into a Japanese vessel, pour cooled salt water until it is completely immersed, then add white wine into it, cover it tightly and store it in a cool place. It can be eaten after one month.

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Soak the yellow mud in water until soft, then add salt, white wine and tea leaves. After mixing evenly, wrap the goose eggs in mud and put them into a vessel. The rest of the steps are basically the same as above. The dipping method is the same.

——For reference