Ingredients: 1 light goose, 15g salt, 5g five-spice powder, 25g Zhuhou sauce, 10g sugar, 5g sand ginger powder, 10g light soy sauce, 500g rice vinegar, 200g maltose grams, 2 grams of orange-red pigment.

Method:

Preparation:

Take 1 bare goose, take out the internal organs from the tail, do not break the outer skin, take out the lungs and trachea, wash them, and Make a small hole in the nape of the neck and blow air.

Filling the belly:

Mix 15 grams of salt, 5 grams of five-spice powder, 25 grams of Zhuhou sauce, 10 grams of white sugar, 5 grams of sand ginger powder, and 10 grams of light soy sauce. Fill the belly and pierce the tail hole with a goosetail needle.

Splashing the skin:

Blow air through the small holes and then pour boiling water over the skin, pouring evenly from the head to the body of the goose.

Hooking:

Take the left wing with your left hand, go up the left wing first, insert the hook into the wing socket first, then hook the right wing, and insert the goose head into the ring.

Epithelium:

Put 500 grams of rice vinegar, 200 grams of maltose, and 2 grams of orange-red pigment in a container, stir well in hot water, take it out and pour it on the goose.

Drying:

Bake the goose body over slow heat until dry.

Place in the oven:

Cook over high heat for 25 to 30 minutes until the skin is crispy.

Serve:

Remove the goose-tail needles, drain the water from the chamber, cut into pieces and serve.