First, choose a fresh goose, weighing about 10 kg, pluck and bleed to treat the outer surface.
Then cut open the belly of the goose, take out the internal organs, wash and dry, then put salt on the inside and outside of the goose and put it in the abdominal cavity with bamboo chopsticks.
Then stir-fry Sichuan pepper and spices such as star anise, cinnamon, licorice, clove, etc. (which can be added according to your own taste), pack them into balls, put them in a salt water basin, add soy sauce, brown sugar, ginger, mango and white wine, then add water, and put garlic and ginger (both of them must be enough, and mushrooms and dried shrimps can also be added) into Guan Ge's belly for later use.
Boil the brine with a medium torch, then put the goose in the brine pot and cook for about an hour and a half. Pay attention to turning the goose over several sides. In the middle, remove the braised goose from the noodle soup and put it down. Repeat for four times to make the goose taste, then pick it up and let it cool for later use.
Finally, cut the cooked red roast goose into thick slices on the chopping block, pour the marinade on it, put the coriander on the table, and serve with a dish of garlic vinegar.
The most important thing is to make a good choice of authentic braised goose gravy. The marinade will taste more authentic if you want to find a store that specializes in preparing marinade in Chaoshan area. Wild geese and spices in Caitang.