Preparation materials: 1000g of goose (lean and tender), 150g of sea salt, 3g of cinnamon, 2-3 star anise, 3g of pepper, 2g of cumin, 2g of cumin, a little allspice powder, a little star anise powder, a little ginger powder,

Marinade ingredients, stock, 30g green onions, 15g ginger, 2 star anise, 3g cinnamon, 5g pepper, 2 tablespoons rice wine, 1 tablespoon white vinegar, 10g osmanthus (dried), 6-7 bay leaves, 5-8g rock sugar

Production steps: 1. Clean the goose and soak it in water for 1-2 hours. During this period, constantly change the water and wash away the blood.

Let dry, or absorb the water with kitchen paper 2. Prepare various marinating materials 3. Stir-fry all marinades and powder over low heat until slightly brown and fragrant 4. Apply carefully when the marinade is cooled and still warm.

Cover the entire body of the goose, including the inner cavity. 5. Add the flowers to the dish, and sprinkle a handful of dried osmanthus. The whole goose is marinated in the refrigerator for 24 hours. Friends in the north can marinate in a cool place outdoors. Be careful not to exceed 48 hours.

6. After the goose is marinated for 24 hours, add the marinade ingredients with stock and cook the marinade. 7. After the marinated goose, wash the marinade and blanch it with the boiled marinade to make its whole skin plump. 8.

Dip the watered goose into the marinade (the marinade needs to submerge the whole duck). The marinade should be kept boiling, but the whole process needs to be on low heat.

Cook for about half an hour, during which time you can stir.