Oil-making skills of pickled goose eggs

1. Prepare a proper amount of fresh goose eggs, edible salt and a certain amount of high-alcohol liquor. Before pickling, wash all the goose eggs with clear water and dry the surface moisture.

2. Pour the prepared white wine into a larger basin and the edible salt into another basin. Put the washed goose eggs in Chinese liquor and roll them for about 30 seconds, then take them out and roll them in edible salt for a circle, so that the surface of the goose eggs is evenly stained with edible salt.

3. Wrap the goose eggs stained with edible salt with plastic wrap, put them in a clean plastic box and marinate them in a cool and ventilated place for about 50 days. When you eat it, you can wash the salt off its surface and cook it directly in the pot. When you eat it, you will find that the yolk inside is all oil.