1, materials: 1 net goose. Seasonings: marinade, salad oil 3000 grams each, 20 grams of pepper, pepper oil 5 grams, 60 grams of chili noodles, wine, dry starch, seafood sauce, Thai chicken sauce 10 grams each, thirteen spices, celery, onion, big red Zhejiang vinegar 15 grams each, 5 grams of parsley, green and red bell peppers, green onions, ginger, carrots 20 grams each, lemon slices 5 grams, 30 grams of salt, maltose, boiling water 5 grams.

2, salt, pepper, pepper oil, chili pepper, seafood sauce, Thai chicken sauce, thirteen spices, celery, cilantro, green and red bell peppers, green onions, ginger, onions, carrots, lemon slices blended into a marinade; maltose, shaoxing wine, dry starch, big red zhejiang vinegar, boiling water blended into a crunchy syrup; marinade into the goose belly marinade for 2 hours, with an iron needle to the belly of the goose sewn into the brine brine over low heat 40 minutes to eight! Mature take out.

3, with an iron hook to hang up the goose, the top wipe evenly crispy syrup and blow dry the surface, into the burned to fifty percent of the heat of the salad oil in a low-fire dipping and frying for 5 minutes, take out on the table.