Cooking Steps

1. 

   Step1:After the goose is depilated and washed, pour boiling water all over the body of the goose. Hang it and dry it when the wind blow

2. 

   Step2:Seafood sauce (shrimp sauce), white sugar, refined salt, minced spices, etc. are put into the same container. Mix wel

3. 

   Step3:Maltose (maltose), white vinegar and Shaoxing wine are mixed and mixed to be used for coating goose ski

4. 

   Step4:Spread the sauce flavoring material all over the abdominal cavity of the goose, and tie the cavity with rope or grass to seal it, so as to prevent the juice from flowing out

5. 

   Step5:Put in enough charcoal. Burn until it is red and smokeless. Then use a long iron fork to hold the goose. Bake it about 33.3cm away from the flame. Turn the goose around and move it. Make the fire evenly received. Until the skin is dark red and the inside is rip