1. Soaking: Put the slaughtered goose (take 5kg as an example) into the weighed water, Huadiao wine, white wine, ginger slices, green onion segments, and salt, completely submerge the goose, and soak 3 hours.

2. Marinate: Drain the soaked goose, and add 80g of salt, 25g of dried green peppercorns, 60g of white wine, 20g of thick and spicy braised paste (spicy flavor), and 15g of aftertaste powder , apply evenly on the goose, seal it layer by layer in a large vat, seal and marinate for 24 hours, then turn over, seal and marinate again for 24 hours.

3. Air-drying: Take out the pickled goose, use bamboo skewers to open the goose breast, hook the goose beak, and hang it on a bamboo pole in a naturally ventilated place to dry for about half a month until the goose meat is Blow dry the moisture to form a semi-finished product.

4. Steaming: Soak the dried goose in warm water for 12-24 hours, take it out and use chopsticks to open it, place it flatly in a tray, add some peppercorns and green onions, and steam it in a steamer (about 30 minutes), let cool, cut into pieces and serve on a plate.