2. Wash the gosling after slaughter, take out the internal organs from the anus, cut off the goose feet and wing tips, and rinse the goose abdominal cavity with clear water.
3, 2, Jiang Mo 10g, garlic 10g, chopped green onion 20g, refined salt 10g, sugar 20g, cooking wine 30g, soy sauce 10g, sesame sauce 10g, chicken essence 10g. In addition, maltose, white vinegar, red Zhejiang vinegar and distiller's yeast are evenly mixed according to the ratio of1:13:1:1to make crispy water (which can be stored and used for many times).
4. Pour the flavor juice into the abdominal cavity of the goose from the anus, and then sew the opening with a roast goose needle to prevent the flavor juice from leaking out. Put the goose's head up, then put the air nozzle of the air gun into the neck cavity from the goose's neck, then hold the neck and the air nozzle together with your left hand, and then press the air gun with your right hand to slowly inject air between the subcutaneous fat and connective tissue of the goose to make it full.
5. Take out the air nozzle, hold the goose's neck by hand, then cook the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool down slightly, then brush the crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry.
6. Hang the dried goose in the oven and bake it slowly with fruit charcoal over medium heat. When the goose is ripe, roast the goose skin with strong fire until it is crisp, take it out, first pour out the gravy from the goose belly, chop up the goose, then pour the gravy on it, and then pour the sour plum sauce on it to serve.