One goose, shredded green onion, a little ginger

Seasoning: edible salt, star anise, strawberry, clove, cinnamon, fennel, cardamom, peach, bay leaf and other dozens of spices ?

1. Wash the fresh black brown goose and put it in a soup with dozens of spices such as salt, star anise, grass fruit, cloves, cinnamon, fennel, cardamom, peach, bay leaf and so on. It takes 6 hours to develop.

2. After the black brown goose is marinated, add shredded green onions and ginger mixed with refined salt into its body, and fix it with an iron fork for baking.

3. Open the grill or oven, put the marinated raw goose in, start with the young goose, then gradually increase the heat, and finally simmer over low heat until mature.

6. Cut the roasted goose into pieces with a knife, put it directly on the plate and serve.

Ingredients

Goose? Half a goose, an appropriate amount of salt, an appropriate amount of rosemary, an appropriate amount of cumin grains, an appropriate amount of pepper, an appropriate amount of garlic, four onions, four small dried red peppers, four cooking oil (tea used oil) appropriate amount

Method: 1. Wash half the goose, apply all seasonings and spices evenly; seal with plastic wrap and marinate in the refrigerator for a day.

2. Brush the skin side of the goose with oil, wrap it completely with tin foil, place it on a baking sheet and bake in the oven for an hour. (This step is roasted)

4. The crispy roast goose with the fragrance of osmanthus comes out of the oven, tear it apart by hand and sprinkle with salt and pepper and it is ready to eat.

One goose, shredded green onion, a little ginger

Seasoning: edible salt, star anise, strawberry, clove, cinnamon, fennel, cardamom, peach, bay leaf and other dozens of spices

1. Wash the fresh black and brown goose and put it in a soup with dozens of spices such as salt, star anise, grass fruit, cloves, cinnamon, fennel, cardamom, peach, bay leaf and so on. 6 hours of development.

2. After the black brown goose is marinated, add shredded green onions and ginger mixed with refined salt into its body, and fix it with an iron fork for baking.

3. Open the oven or oven, put the marinated raw goose in, start with the young goose, then gradually increase the heat, and finally simmer over low heat until mature.

6. Cut the roasted goose into pieces with a knife, put it directly on the plate and serve.