1. After the fat goose is slaughtered, it is cut into large squares of 7-9 cm.

2. Add goose oil to the wok, stir-fry the above seasoning and goose meat, stir-fry with low fire, add some water to boil, and pour into a large iron pot.

The fire source of the big iron pot is firewood, which highlights the local flavor. Roast the goose slowly until it is nearly done. Turn off the fire and soak the goose in the original soup for convenience.

4. Heat the goose oil to 60% heat, fry the goose until it is tender, and sprinkle with coriander and sesame seeds.