Select 5-6 pounds of large grass goose, the larger the goose pickled out of the meat the more delicious.

Stop eating for a day before slaughtering, drain the blood when slaughtering, boil the water to remove the clean hair, cut open and remove the internal organs, cut off the paws and wash and drain the water

Drain the water at the same time, will be above the seasoning (in addition to the salt) mix well and let stand. To be goose moisture drained, fully drenched in goose body inside and outside, while the salt repeatedly and evenly rubbed all over the body, with the amount of salt need to control, more too salty less and no flavor. Goose beak, bleeding mouth, wing armpits should also pay attention to rub, and then put into the jar marinating 4-5 days, in the middle of the jar to pour 2-3 times, so that every part of the body of the goose are flavored.

After 2 days, take out the goose, tie the goose neck with a thick rope, use one or two clean wooden strips to support the goose's two ribs, and hang it in a ventilated place to fully dry.

After the sunlight, the salted goose has an even and mellow flavor, which is very delicious.