Materials for making salted goose: main ingredients: goose 1 bird (weight about 1000g) and refined salt 100g. Characteristics of salted goose: The method of salting fresh salted goose: (1) Wash the goose with blood, rinse it, wrap the goose inside and outside with refined salt, wrap it with white cloth, take it out and put it in the refrigerator for 5 hours, take out the white cloth and wipe off the salt water. (2) Put the goose belly down in a steamer, steam for about 25 minutes until cooked, let it cool, cut into pieces, and plate it.

Ingredients: goose 1500g Accessories: 2g licorice, 5g tsaoko, 3g clove, 5g galangal seasoning: 5g star anise, 3g coriander 10g, 3g dried tangerine peel, 75g soy sauce, 50g salt 15g, and 50g rock sugar. Features of braised goose: the sauce is delicious and appetizing. The practice of braised goose: 1. Remove all the hair piles from the goose, cut off the internal organs, chop off the feet, soak them in boiling water for a while, take them out and wash them for later use; 2. Take a large casserole, add star anise, licorice, tsaoko, clove, galangal, dried tangerine peel, soy sauce, rose wine, crystal sugar and salt, add water1.500g, cook for half an hour on medium fire, add goose meat, stew for 50 minutes on low fire, soak for another hour, take out and cut into pieces for eating.