1. Ingredients: 500g goose eggs, 400g water, 150g salt, 150g liquor
2. Pour 400g water and 150g salt into the pot.
3. Boil the water, melt the salt, turn off the fire and let it cool.
4. After cooling, pour 150g white wine, stir and mix well.
5. Put the goose eggs in a jar without water or salt.
6. Pour in brine, cover and seal.
7. Place in a cool place and wait for 27 days before taking out the jar.
8. Cook in cold water. When the water boils for 12 minutes, remove the goose eggs.