First, geese should be treated. Put ginger, onion, star anise, fennel and cinnamon into the chest of the goose, then sew the chest with thread, and fill the duck cavity with air with a pump.
The second step is to quickly soak it in hot water and then float it in cold water to keep the goose skin tight and prevent oil from coming out. Then coat the goose with syrup or honey and hang it in the oven. The point to pay attention to in this step is that the goose's back must face the fire, so that the roasted goose will look good.
The next step is the slow barbecue process. The smaller the fire, the better. Bake until the goose skin is slowly dry. At this time, take the goose out and fan it to cool it down. Many people will miss this step when cooking geese and go straight to the barbecue stage. In fact, this step is crucial because it locks the oil in the goose itself and makes the goose skin more brittle.
Next is the real barbecue step. Still put the goose in the oven as in the previous step, only this time the fire is very big. After about ten minutes, check the coloring state of the goose, and the specific baking time depends on the actual situation.
The surface of the goose is already very brittle, and the aroma is the best at this time. Enjoy it.