1. Ingredients:

1 goose, 2 green onions, 4 slices of ginger, 2 cups of water, 1 tablespoon of salt, 2 bottles of Shaoxing wine

2 , Steps:

1. Slaughter the goose, scald the feathers, remove the internal organs, cut the skin around the goose's foot joints with a knife (to avoid the skin from exploding during cooking), rinse and set aside.

2. Put the wok on a high fire, add 2 kilograms of water, boil it and put the goose in. When the goose skin tightens, take it out and rinse it with water. Pour the soup in the pot into a basin, replace 4 kilograms of water, put in the goose carcass, bring to a boil over high heat, then move to low heat and cook for about 0.5 hours. When cooked, take it out, put it in a container, and pour in the original goose soup. Submerge the goose body and let cool. Add cinnamon, star anise, ginger slices, green onion segments and refined salt (20g) into the wok, pour in the hot soup of the original boiled goose, wait for it to cool, then add the fragrant rice noodles and mix well, use a muslin bag to drain away the rice noodles. Marinate and put into a container. Cut off the claws, head and tail of the goose, cut it in half, cut it from the ribs, and divide it into 4 pieces. Rub the goose body with 40 grams of refined salt, sprinkle with Shaoxing wine, and simmer in a covered bowl for 1 Take it out after about an hour, soak the goose pieces in a marinade container, and put it in the refrigerator to freeze for about 3 hours.

3． When eating, cut the goose into pieces 10 cm long and 6.5 cm wide, and then cut into strips 6.5 cm long and 1 cm wide. First put the goose meat, head, neck, etc. on the bottom, and then cover the chicken strips. On top, pour the original marinade to serve as drunk goose (a delicious summer dish).