First, put cinnamon bark, star anise, Sichuan pepper and licorice into a small cloth bag, tie the mouth and put it into a earthen pot, add clean water (3000g), soy sauce, refined salt, white sugar and Shaoxing wine, boil it with medium fire, put it into the fat goose, turn to slow fire and roll it for about 10 minute, then pour out the soup in the goose cavity, and then put it into the pot. After taking out and cooling, slice the goose meat on both sides, remove the four-column bones, chop the goose bones into squares, mix well with 20 grams of wet starch, and coat the goose meat and skin with 30 grams of wet starch for later use.

2. Stir-fry the tripod with medium fire, add oil, and when the oil is heated to 50% (about 160 degrees Celsius), put the goose bones first, then fry the goose meat (the skin should be upward), and leave the back end of the tripod for about 3 minutes, while frying, turning it over, and then return it to the furnace for about 7 minutes; Continue to fry until the bone is hard, the skin is crisp and golden yellow, then pick it up and pour the oil into the oil return basin. Put the goose bone into a dish, cut the goose meat into pieces with a length of 6 cm and a width of 4 cm with an oblique knife, cover them with sweet and sour vegetables and coriander leaves, pour pepper oil on them, and serve with Chaoshan sweet sauce or plum paste sauce.