1, the salt content is116 of the weight of the net goose, a small amount of fennel is added to the salt, fried and ground.

2. First, put 3/4 of the salt into the body cavity of the goose, and rotate the goose repeatedly to make the abdominal cavity full of salt.

3. Wipe the residual salt on the lower thigh by hand. When the muscle is separated from the leg bone, some salt enters from the bone and meat, and then the falling salt is rubbed on the muscles on both sides of the knife edge, goose mouth and chest respectively.

4. Put the salted geese into the jar one by one, marinate for 12 ~ 18 hours, then insert your fingers into the anus, open it, and discharge blood.

5. Put the geese into the brine tank, pour the prepared old brine from the right-wing knife edge, then stack them into the tank one by one, cover them with perforated bamboo covers, and press down the stones so that all the geese are immersed in the brine.

6. According to the size and season of goose, the time of re-marinating is different. Generally, the re-marinating time can be 16 ~ 24 hours, and it can be salted out of the tank.

7. When the brine is dug out of the cylinder, put all the brine into the body.