Wash the goose, salt 1.5 kg, lard 0.5 kg, pepper 25 g, aniseed 25 g, cinnamon 12.5 g, fennel 12.5 g, ginger 100 g and brown sugar 0.5 g each.

Production method:

1. Slaughter: Select adult geese that are neither fat nor thin, pluck off fine hairs, and cut a small mouth half a centimeter on the left mandible of the goose. Hold the goose's nose and mouth tightly and don't let it breathe until it bleeds to death. Blanch the goose with 60 ~ 65℃ water within 5 minutes after slaughter to remove coarse hair, then soak it in cold water and pull out fine hair.

2. Boil the embryo: pour the water into the pot and add it. Immerse the goose embryo in the ingredient soup 15~20 minutes. Among them, the goose is cooked while burning for 7~ 10 minute, and the goose is braised without fire for 10 minute. Cook the goose until it is basically cooked, take it out and drain it for later use.

3. Smoking: Pour the juice out of the pot and scrub it clean. Put a piece of white paper in the pot, and put 30 grams of tea and 50 grams of white sugar or brown sugar on the paper. Put an aluminum steamer on it, put goose meat evenly on the steamer, cover the lid and burn it. The fire should be slow, slow. 15 minutes or so, open the lid to check whether the geese have all been smoked yellow. If you can't smoke anywhere, you can turn it over and continue smoking until the surface of goose meat is completely smoked yellow.