After the gosling is slaughtered, it is cleaned, its internal organs are pulled out from its anus, its feet and wing tips are cut off, and its abdominal cavity is washed with clear water.

Stir-fry Jiang Mo, minced garlic, chopped green onion, refined salt, white sugar, cooking wine, rose wine, monosodium glutamate and spiced powder, and make flavor juice; In addition, honey, white vinegar and water are evenly mixed to make crispy water.

Pour the flavor juice into the abdominal cavity of the goose from the anus, and then sew the opening with needle and thread to prevent the flavor juice from leaking out.

Put the goose's head up, then put the air nozzle of the air gun into the neck cavity from the goose's neck, then hold the neck and the air nozzle together with your left hand, and then press the air gun with your right hand to slowly inject air between the subcutaneous fat and connective tissue of the goose to make it full.

Take out the air nozzle, hold the goose's neck by hand, then put the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool it down slightly, then brush crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry for about 3-5 hours.

Hang the dried goose in the oven and bake it slowly with fruit charcoal over medium heat. When the goose is ripe, roast the goose skin with strong fire until it is crisp. Take it out, first pour out the gravy from the goose's stomach, chop the goose into pieces, put it on a plate, then pour the gravy on it and serve it with sour plum sauce.