1, put the goose eggs in a porcelain jar, add clear water, and avoid the goose eggs. Add coarse salt.

2. Add a little white wine, a little star anise and a little sugar. This will turn the flooded goose eggs yellow and red.

Put the jar in the shade and you can eat it in about 20-30 days.

A simple method, let's try it ~ ~

1. Duck eggs (both eggs and goose eggs are acceptable), the fresher the better, so the shelf life is long.

2. Wash the eggshell carefully with clear water (otherwise there will be bacteria in the egg hole).

3. Put it on a plate and dry it thoroughly (be sure to dry it thoroughly)

4. Wrap the dried eggs in white wine (ordinary wine such as Erguotou will do), and then wrap them in thick salt.

5. put the eggs in a plastic bag with good sealing conditions, and then tie the bag tightly. Dozza had better put some bags outside to ensure good sealing.

6. Keep this bag of eggs in a cool place for 20 days. You can pull it out in 20 days.