Preparation time: 35 minutes Cooking time: 60 minutes Features: You can smell its fragrance from a distance, and the level of temptation definitely reaches five stars!

When it is served to the table, the oily roast goose exudes a rich aroma. Everyone will devour it until their mouths are full of oil and their bellies are round.

Ingredients: 1 goose, 10g minced ginger, 20g minced garlic, 30g minced green onion, 1 tsp salt (5g), 2 tbsp sugar (30g), 1 tbsp cooking wine (15ml), 2 tsp rose wine (10ml), 1 tsp chicken essence (5g), 1 tsp allspice powder

(5g) 2 teaspoons of honey (10ml) A little white vinegar, 2 teaspoons of meat and bone soup (10ml) An appropriate amount of rice Method: 1. Clean the goose and use minced ginger, minced garlic, minced green onion, salt, sugar, cooking wine, rose wine, and chicken essence

, five-spice powder and meat bone broth, stir evenly to make a sauce, marinate the goose for 30 minutes.

2. Evenly coat the goose skin with crispy water mixed with honey and white vinegar. Preheat the oven to 230℃ and bake for 35 minutes, then switch to 180℃ and bake until the skin is crispy (about 10~15 minutes).

3. Split the roasted goose with a knife, then chop it into neat small pieces and spread it on the rice.

If you like, you can also blanch some green vegetables in stock and eat them together. The meat and vegetables will taste better together.

Tips: When brushing the goose with crispy water, brush it evenly, otherwise the skin color will be inconsistent after the goose is roasted.

Brush the goose with sesame oil several times during the roasting process to make the skin of the goose smoother and more shiny.