Goose with sour plums, half a goose, six sour plums, soy sauce, most salt and brown sugar. First, fry the goose until both sides are golden. Add a bowl of water. Cover with the seasoning and stew for 45 minutes. The adoption rate of Weiyang's answer is 23.4% February 2009-1214: 56. The adoption rate of Zhang Gongzi's answer was 2.3%. Onion (white skin) 100g seasoning: lobster sauce 150g, rock sugar 100g, salt 15g, garlic (white skin) 10g, monosodium glutamate 2g, soy sauce 15g, and soy sauce. 2. The sour plum is steamed in the pot; 3. Add ground soy sauce, dried onion (chopped), rock sugar (mashed) and 1/2 bowls of water, a little monosodium glutamate and light soy sauce into the pot and mix well; 4. Take the mixed plum sauce 1/2, pour it into the abdominal cavity of the goose, and seal the opening with small bamboo branches; 5. Spread the goose skin with soy sauce evenly, fry it in a hot oil pan until golden brown, add garlic slices and the remaining plum sauce, and continue 1 bowl; 6. Put the goose meat together with the juice into a large plate and stew the original dish with boiling water; 7. Take out the goose until it is crisp and rotten, let it cool, chop it up and put it on the plate, then boil the remaining plum sauce and pour the goose noodles. The raw material is 1 glossy black-brown goose (net weight is about 2500g). Seasoning: A, sugar 500g, salt 350g, monosodium glutamate 50g, black pepper powder 15g, spiced powder 30g, licorice powder 35g, star anise powder 35g, galangal powder and cinnamon powder 35g, coriander powder 20g and garlic powder 20g. B, Goose sauce: 300g of flour sauce, 200g of seafood sauce, 900g of peanut butter, south milk 100g, oyster sauce and rice wine, one for each, put in a pot, add 500g of water, boil over low heat, and let cool. C epithelial water: 500g white vinegar, 50g red vinegar, 250g maltose and 50g rose wine. D, 50 grams of sour plum sauce (1 serving). (Note: only 100g feed A and feed B are used for each goose, and others are reserved): 1, and feed A is mixed evenly; Put the materials into a pot, add 500 grams of water, boil over low heat and let it cool; Put material C into a bowl and stir until maltose and other ingredients are mixed evenly. 2. Dig out the fat, lungs and throat in the belly of the goose, wash and drain the water, put the prepared 100g of material A and 100g of material B into the inner cavity of the goose and wipe them evenly by hand, then put on the tail with a goose tail needle and marinate for 30 minutes. 3. Wash the goose with clear water, boil it with clear water in the pot, grab the goose head, pour boiling water on the goose with a spoon until the goose's skin is tight and the color changes from white to yellow, and then brush C on the goose. 4. Hang the goose with an iron hook and blow it with a fan for 4 hours to dry. 5. Put the dried goose into the roast duck open-hearth furnace, roast it with slow fire for 20 minutes, then take it out after the color turns red, roast the breast with medium fire 15 minutes. 6. Pull out the goose's tail needle. At this time, the soup in the goose cavity naturally flows out, and the soup is put away for later use; Cut the goose into pieces, weighing 15g, put it on a plate, pour the soup, and serve with sour plum sauce. Guests can dip in sour plum sauce according to their own preferences. Features: bright and ruddy color, crispy skin and mellow meat, rich taste and endless aftertaste. Production key: 1. Choice of Goose: The black-brown goose used in this dish is native to Qingyuan, Guangdong, with wide and short body, fine bones and tender meat, and delicious taste. Adult geese weigh 2.5-3.5 kilograms. If you can't buy a dark brown goose, you can use other ones instead, but this kind of goose should be fat and thick, with a net weight of about 2500 grams. 2. When blowing with a fan, it depends on the humidity of the climate, generally in the south, blowing with a fan for 4 hours in summer and 3 hours in winter; In the north, it can be blown for 2 hours in summer and 2 hours in winter. 3. Epithelial water does not need to be heated, otherwise the fragrance of white vinegar, red vinegar and rose wine will be lost by heat.