1. Ingredients: 1 goose, 10g minced ginger, 10g minced garlic, 20g minced green onion, 15g refined salt, 20g sugar, 30g cooking wine, 10g light soy sauce, 10g sesame paste , 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, appropriate amounts of two soups, maltose, white vinegar, koji wine, and 4 sour plum sauce dishes. Wash the goose after slaughtering, take out the internal organs from the anus opening, cut off the goose's paws and wing tips, and rinse the goose's abdominal cavity with clean water.

2. Use 10g minced ginger, 10g minced garlic, 20g minced green onion, 15g refined salt, 20g sugar, 30g cooking wine, 10g light soy sauce, 10g sesame paste, 10g chicken essence, five spices Add 5 grams of dried tangerine peel powder and 2 grams of dried tangerine peel powder, add an appropriate amount of the two soups and mix thoroughly to make a sauce; in addition, mix maltose, white vinegar, red Zhejiang vinegar and koji wine at a ratio of 1:13:1:1 to make crispy water (can be kept well) ,use many times).

3. Pour the juice into the goose’s abdominal cavity from the anus opening, and then sew the opening with a goose-roasting needle to prevent the juice from leaking out.

4. Hold the goose head upward, then insert the air gun’s air nozzle from the goose neck killing hole into the neck cavity, then hold the neck and air nozzle together with your left hand, and then press the air gun with your right hand. Air is slowly pushed into the space between the subcutaneous fat and connective tissue of the goose body, causing it to swell.

5. Take out the air nozzle, hold the neck of the goose with your hands, and then blanch the goose body in a boiling water pot for about half a minute, then pour cold water on the skin of the goose to cool it down slightly. Let it cool, then brush the crispy water evenly on the skin of the goose. When done, hang the goose in a cool and ventilated place to dry.

6. Hang the dried goose in the oven, use fruit wood charcoal to bake over medium heat and slow-roast until the goose meat is cooked, switch to high heat to roast the skin of the goose until crispy, take it out, Pour out the marinade from the goose belly first, chop the goose into pieces and put it on a plate, then pour the marinade over it and serve it with the sour plum sauce dish for dipping.