To kill the goose: first tie the feet with a small rope, hang it up, and hold the fur on the back of the neck tightly with your hands. Make the throat bulge toward the knife edge, and then kill it with the knife. After draining the blood, put it into the prepared Pluck the hair by scalding it in adjusted hot water. The temperature of the hot water is about 70 degrees Celsius. First remove the foot membrane to make the goose's paw color. Then pluck the hair from head to back, wings, abdomen and tail in order, open the belly and take out the internal organs. Remove the lungs and wash away the blood in the cavity.

Brine: Put 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, and 50 grams of licorice into a "medicine bag" "; Slice 500 grams of fat meat, fry the lard and discard the residue. Take a large stainless steel pot, pour 12.5 kilograms of water, 1500 grams of dark soy sauce, 1500 grams of light soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, and 500 grams of refined salt. After boiling over high heat, add lard, 250 grams of galangal, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, and 250 grams of Shaoxing wine. Boil the "medicine bag" for 20 minutes to form brine. Storage time of brine The longer it is, the more fragrant it is. Preservation method: It needs to be boiled once every morning and evening. The "medicine bag" is usually replaced every 15 days. Every day, light soy sauce, fish sauce, dark soy sauce, etc. must be added in appropriate proportions according to the consumption. After stewing salt, sugar and wine every day, pick up the galangal, garlic, green garlic and coriander to remove foamy impurities. No water should be mixed in to prevent deterioration. The goose fat on the brine should be reserved for use.

Braised goose: Use 100 grams of five-spice salt, spread evenly inside and outside the goose body, and hold a section of bamboo chopsticks horizontally in the abdominal cavity, marinate for 10 minutes, wait until the brine boils, add the light goose and bring to a boil, then switch to medium heat. During the braising process, you need to lift the braised goose up, remove it from the soup, and then put it down again. Repeat three times. The braising time depends on the age and tenderness of the goose. It should cook for about 1 hour and 30 minutes. Be careful to turn the goose body several times. Let it taste. Then pick it up, hang it up, and wait to cool.

Behead the goose: first chop the goose neck with the head, then chop the goose head in half into 6 pieces, and chop the goose neck into about 10 pieces each. 5 cm long, then cut into 4 pieces. Remove the goose wings and feet (ie goose paws), cut the goose wings into 5 cm long sections, and cut into two sections between the bones. The goose paws are cut from the claws to the claws. Use the knife to chop the tube bone into two pieces, and then cut between the tube bone and the claws. Cut the body of the goose, and cut the goose body from the belly upwards, cut it into two pieces, remove the sternum and spine, and cut into pieces according to the horizontal lines. Remove the two big bones from the leg meat and cut into pieces according to the straight grain.

5. Pour the brine and seasonings: scoop up the goose fat from the surface of the brine, put it in a wok and heat it to remove the moisture, then scoop it up and take some water. Add the stewed soup (because the stewed soup is salty), add garlic, coriander, red pepper, and galangal slices and cook for 5 minutes. Remove all ingredients. After filtering, add goose oil and sesame oil, and the goose meat is ready. After masonry, pour it on top of the goose meat, or serve it in a small bowl. Mix with coriander. Chop the garlic into puree, add white vinegar, minced red pepper and a little sugar to make a condiment, commonly known as "garlic vinegar".

Goose’s internal organs are also delicacies, such as boiled goose intestines, brine foie gras, goose kidneys, and goose blood. Boiled goose intestines: Put the goose intestines into boiling water and boil immediately. Mix well with the brine and chop. Duan. Its characteristics: refreshing fragrance.