2. Mix Jiang Mo, minced garlic, chopped green onion, refined salt, white sugar, cooking wine, rose wine, monosodium glutamate, spiced powder and a proper amount of two kinds of soup to make a sauce. Mix honey, white vinegar and water to make crispy water.
3. Pour the flavor juice into the abdominal cavity of the gosling from the opening, and then sew the opening with needle and thread to prevent the flavor juice from leaking out.
4. Put the goose's head up, then put the air muzzle into the neck cavity from the goose's neck slaughter place, then hold the neck with the air muzzle with your left hand, and then press the air gun with your right hand to slowly inject air between the subcutaneous fat and connective tissue of the goose to make it full.
5. After filling, take out the air gun, hold the goose's neck by hand, then put the goose in the boiling water pot for about half a minute, then pour cold water on the goose's skin to cool it slightly, then brush the crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry.
6. Hang the dried goose in the oven and slowly roast it with fruit charcoal over medium heat. When the goose is cooked, roast the goose skin with high fire until it is crisp, and then take it out. First, pour the gravy out of the goose's stomach, cut the goose into pieces and put it on a plate, then pour the gravy on it. Guangdong roast goose can be finished.