1, prepare 300 grams of goose eggs, edible salt one kilogram, the amount of water, and then prepare a clean altar. 2, the goose eggs after washing and drying, will be put into the salt of the water together with the boiling, and so the edible salt all melted, will be cooled, and then will be poured into the altar directly into the water, so that the salt water completely did not go through the goose eggs, the mouth of the altar is sealed, after a month or so, the goose can be pickled eggs. 3, when cooking brine with an appropriate amount of peppercorns with the Spices, so that the goose eggs with a strong aroma, taste better.

1, usually pickled goose eggs, you can prepare 300 grams of goose eggs, one kilogram of salt, water, and then prepare a clean altar.

2, the prepared fresh goose eggs with water to wash and dry, the surface of the water cups placed in a clean altar, the prepared water into the pot, the cooking salt into the pot and boil, and so all the salt after the melting, turn off the fire to cool down the temperature directly into the altar, so that the brine completely did not go through the goose eggs, the mouth of the altar is sealed, after a month or so of the inside of the goose eggs can be pickled.

3, pickled goose eggs can also be added to the cooking brine when the appropriate amount of pepper and spices, so that the pickled goose eggs with a strong aroma, eat up the flavor is particularly good.