Raw materials:

1 goose, 15g salt, 5g allspice powder, 25g bamboo paste, 10g sugar, 5g galangal powder, 10g soy sauce,

500g of rice vinegar, 200g of maltose and 2g of orange pigment.

Prepare:

There are 1 goose. The internal organs should be taken out from the tail, and the skin should not be broken. Take out the lungs and trachea, wash them and blow them on the back of the neck.

Fill your stomach:

Mix 15g salt, 5g allspice powder, 25g post-bamboo sauce, 10g white sugar, 5g galangal powder and 10g soy sauce, fill in the stomach, and puncture the tail hole with goose tail acupuncture.

Villains:

After blowing through the small hole, spray it on the skin with boiling water and spray it evenly from head to body.

Take the bait:

Hold the left wing with your left hand, first go to the left wing, first insert the hook into the wing nest, then hook the right wing and put the goose head in the circle.

Epithelium:

Put 500 grams of rice vinegar, 200 grams of maltose and 2 grams of orange-red pigment into a container, squat in hot water and stir well, then take it out and pour it on the goose.

Drying:

Roast the goose with slow fire until it is dry.

Lower the furnace:

Stew for 25 to 30 minutes until the skin is crisp.

Services:

Pull out the goose tail needle, drain the water in the chamber, and cut into pieces.