5 kilograms of whole goose, refined salt, 200 grams of Sichuan peppercorns, a little sodium nitrate

Preparation method?

1. Material selection: Choose healthy and disease-free geese, regardless of size. Food should be stopped 12 hours before slaughter.

2． Slaughter and dissect: Slaughter the live goose, drain out the blood, scald it in hot water at about 70°C, and shave the hair. Then use the semi-opening method to take out the internal organs, rinse them, and drain them.

3． Pickling: First stir-fry the Sichuan peppercorns and salt in a hot pot, dry and crush them. After cooling, mix them evenly with sodium nitrate and apply them one by one on the inside and outside of the goose body, the bleeding port and the mouth. Then place the goose belly upward in the vat and marinate for 5 days, turning the vat twice in the middle.

4． Hanging: Take out the marinated goose, tie the chicken feet with hemp rope, and hang it in a cool and ventilated place to dry (preferably indoors). The finished product will be ready in about half a month.

340 ml soy sauce, 340 ml water, 180 ml vinegar, 3 tablespoons honey, 11/2 tablespoons minced garlic, 3 bay leaves, 1/2 teaspoon freshly ground black pepper, boneless and skinless goose 1.5kg

How to do it?

1. Preheat the oven over high heat and apply a little oil on the grill.

2. Mix soy sauce, water, vinegar, honey, garlic, bay leaves and pepper in a large bowl. Bring the prepared sauce to a boil, then put the goose into the pot, lower the heat and simmer for 35-40 minutes.

3. Take out the goose, drain it with special kitchen paper and set aside. Discard the bay leaf and bring the sauce to a boil again until reduced to about 300ml.

4. Roast the goose in the preheated oven for about 5 minutes on each side until browned and crispy. Serve with remaining soy sauce.