2. South ginger cleaned and cut into one-centimeter-thick slices.

3. Prepare a large pot, add water to eight points full, put the garlic whole into, add the ginger, spice packet, add soy sauce old soy sauce.

4. Add fish sauce.

5. Slaughter and de-feather the lion's head goose and rub salt on it.

6. Add sugar to the pot.

7. Stir with a spoon to prevent the sugar from burning and the brine from boiling.

8. Put the lion's head goose into the pot to cook.

9. Cook over high heat, pouring the brine over the lion's head goose with a spoon as it cooks.

10. Half an hour later, turn over the other side and continue to brine, using chopsticks in the chest of the lion's head goose, legs a few times, easy to taste.

11. Use a spoon to keep pouring brine on the brined goose, which is good for coloring.

12. Brine a goose takes two hours of time, during which time it should be constantly turned over, and from time to time to move the position, to prevent the sticky bottom of the burnt.