2. Ingredients: four tablespoons of column sauce, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of salt, the size of crystal sugar chestnut, about one third of ginger and garlic, a whole garlic, four tablespoons of peanut oil, boiled water 1 liter.

3, heat the oil in the pot, add garlic and ginger.

4, continue to add salt, soy sauce, and post-waiting sauce.

5. Put the goose in the pot and fry it while rotating it, so that the goose can get oil and the whole goose is covered with seasoning. Don't be afraid of scorching, just keep it on a low heat.

6. Put the goose's head, feet and neck, pour in boiled water, cover with medium heat and cook until chopsticks can be easily inserted into the goose's legs, and turn the goose intermittently in the middle.

7. Collect the juice on high fire until it is thick, turn it to low fire, hold the juice for about a bowl, and pick up the goose head and feet first.

8. Continue to heat the goose on a small fire, while turning it over, so that it is covered with juice until the juice in the pot is dry. Cut it into pieces and pour it or eat it with juice.