Cooking Steps

1. 

   Step1:Wash the goose eggs with water and dry the

2. 

   Step2:Prepare salt and liquor above 55 degrees. Pour into a bow

3. 

   Step3:Put the goose egg in the wine and turn it around. Then roll it in the salt. Coat the surface evenly with salt. Put it in the fresh-keeping bag.

4. 

   Step4:It's packed and sealed. It's salted at room temperature. Generally, it can be eaten in about 20 days. I think it's OK. Wash the salt and dry it. Put it in a bag and refrigerate it. I can also marinate duck eggs and eggs.