1. Ingredients: white duck, meat duck, Pekinese duck (growing period is 40 days), goose: meat goose, growing period is 90-100 days, with the black brown goose from Qingyuan, Guangdong being the best.

2. Inflate: Use an air pump hose to insert into the duck or goose's neck to inflate it so that the skin and meat of the duck or goose are fully separated.

3. Opening and cleaning: It is better to open the belly in a vertical line, and the opening should not be too large. Clean out the internal organs inside, do not take out the lungs, just buckle them loosely. Remove the claws and clean the internal organs.

4. Stuffing: Top with about 50 grams of roast goose ingredients. Hold it with your right hand. Place the duck or goose belly flat upward. Put the stuffing in your hand from the opening and rub it back and forth towards its belly to make it stuffed. until it melts.

5. Sewing needle: Use a special roasted goose steel needle to sew the opening. No matter how you sew, as long as it does not leak air and water.

6. Blanching: Put the stitched duck or goose into the boiling water and scald the skin. The process should not exceed 6 seconds.

7. Epithelium: also called sugar water. Sugar water formula: wheat sugar: water 1:9, immerse the whole body of the duck or goose in the sugar water, and hook it directly

8. Inflate: Use an air pump to inflate the duck or goose again to make it stronger.

9. Air drying or cool drying: Blow dry the duck or goose at the air outlet. The process takes about 5 to 2 hours.

10. Burning: Burn on medium heat for 30-50 minutes. The charcoal must be burned thoroughly and the fire temperature must be controlled.