1. Materials: 1 goose, 750g soy sauce, 250g fat pork, 100g refined salt, 120g Nanjiang (ginger can be used instead of 80g), 50g rock sugar, 90g rice wine (white wine can be used instead of 50g), and 6544 monosodium glutamate. South Xinjiang150g, coriander head 50g, citronella 50g, star anise10g, licorice10g, colored oil10g, garlic 50g, and about 5kg of clean water.

2. Cut open the belly of the goose, take out the internal organs, wash and dry, coat100g of refined salt on the inside and outside of the goose, and clamp it in the abdominal cavity with bamboo chopsticks.

3. Stir-fry Sichuan pepper in a wok, put star anise (ginger), cinnamon, licorice and clove into sanitary gauze, wrap them into meatballs, put them into a brine basin, add soy sauce, colored oil, crystal sugar, ginger, citronella and rice wine (white wine), cut fat pork into pieces with a knife, put them down, add clean water and boil them with a medium torch; Put garlic, coriander head and ginger into the belly of Guan Ge goose (take it out when cooking in brine), then put the goose in a brine basin and cook for about 1 hour for 30 minutes (lift the red roast goose off the noodle soup in the middle and put it down, repeat it four times), turn it over several times to make it tasty, and then take it out to dry for later use.

4. Put the cooked red roast goose on the chopping block and cut it into thick slices, then pour marinade (add monosodium glutamate) to make it moist. Sprinkle a pinch of coriander on the table and follow 2 plates of garlic vinegar.