1, the light goose open abdomen to take out the viscera, wash and dry, with 100 grams of refined salt rubbed inside and outside the goose, and a section of bamboo chopsticks quite in the abdominal cavity. [1]
2, will be Sichuan pepper grains under the frying tripod fried incense sheng up, and southern ginger (ginger) anise, cinnamon, licorice, cloves with the sanitary gauze in the bandage into a ball, put into the brine basin, add soy sauce, color oil, rock sugar, southern ginger, lemongrass, garnish wine (white wine), and the fat pork with a knife to cut into pieces to put down, and then add the water, with a medium fire to the brine to boil; garlic, coriander head, southern ginger into the light goose abdomen (brine cooked when removed), and then put the goose into the brine basin, about 1 hour 30 minutes to cook (in the middle of the brine goose to be lifted away from the soup and then put down, repeated four times) and pay attention to the goose turned several times, so that it is flavored, and then fished out and put out to dry to be used.
3, the cooked goose on the cutting board cut into thick slices, dripping with marinade (add monosodium glutamate), make it wet that is. On the table when sprinkled with a handful of coriander, with garlic vinegar 2 dishes.