Lion 1 only, 750g of soy sauce, 250g of fat pork, 0/00g of refined salt, 0/20g of Nanjiang/kloc-0 (ginger can be used instead of 80g), 50g of rock sugar, 90g of rice wine (white wine can be used instead of 50g) and 5g of monosodium glutamate/kloc-0. 50g of coriander head, 50g of citronella, 0g of star anise10g, 0g of licorice10g, 50g of colored oil10g, 50g of garlic and about 5kg of clean water.

1. Cut open the belly of the goose, take out the internal organs, wash and dry, apply100g of refined salt on the inside and outside of the goose, and put it in the abdominal cavity with bamboo chopsticks. [ 1]

2. Stir-fry Zanthoxylum bungeanum in a wok, put star anise (ginger), cinnamon, licorice and clove into sanitary gauze, pack them into balls, put them into a salt water basin, add soy sauce, colored oil, crystal sugar, ginger, citronella and rice wine (white wine), cut fat pork into pieces with a knife, put them down, add clean water, and boil them with salt water over a medium fire; Put garlic, coriander head and ginger into the stomach of Guan Ge goose (take them out when cooking in salt water), then put the goose into a salt water basin and cook for about 1 hour for 30 minutes (lift the braised goose out of the soup halfway, then put it down and repeat it four times), turn it over several times to make it tasty, and then pick it up and dry it for later use.

3. Put the cooked red roast goose on the chopping block and cut it into thick slices, then pour in the marinade (add monosodium glutamate) to make it moist. Sprinkle a pinch of coriander on the table and follow 2 plates of garlic vinegar.