1. Preparation materials: Magang Goose, Red Bud Taro, Bamboo Post Sauce, Seafood Sauce, Sesame Sauce, Kaiping Shuikou Sufu Sauce, Southern Milk Sauce, Soy Sauce, Spiced Powder, Sihuipi, Onion, Ginger, etc.

2. Slaughter the goose, remove the hair, wash and dry the water. To keep the goose's body intact, you must dig out its lungs.

3. Wash and cut garlic seedlings into small pieces for later use, and wash fennel and fennel for later use.

4. Mix all the remaining auxiliary materials together, stir into paste, add garlic sprouts and fennel, and stir evenly again.

5. Wipe the whole goose dry with the prepared sauce and put it on the stomach.

6. Put the whole goose with sauce in a large plate, put it in a large pot with cold water, cover the lid and steam for one hour.

7. After one hour, take out the cooked goose, let it cool, and prepare to cut into pieces. The goose juice in one plate is put in another basin.

8. Heat the pan, add a proper amount of peanut oil, stir-fry the chopped goose in the pan for a few times, then add the goose juice, cover the lid, and simmer for about 10 minute on medium heat, so that the goose can suck up the juice and take it out of the pan.