1. Prepare ingredients: 20 goose eggs, 2 bags of vinegar, half bowl of white wine and 250g of salt.

2. Clean the goose eggs, put them into the pot, add vinegar and fill them with water, so that the eggs are soaked in vinegar water.

Bubbles will appear on the egg skin the next day, which is the result of vinegar corrosion. Wash them one by one in the basin and take them out. At this time, the egg skin is very smooth and particularly clean.

4, non-iodized salt into the bowl, another small bowl of white wine.

5. Dip the washed goose egg in white wine to make its skin moist, then put a layer of salt in the salt, and make sure to wrap it evenly. Wrap it in a fresh-keeping bag

6. Put them one by one in a covered basin and they will be flooded in about 30~40 days.