Cooking Steps

1. 

   Step1:Kill the goose. Mix the salt, pig sauce, rose dew, onion, ginger, garlic, star anise and other seasonings into the goose cavity. Seal with a goose tail needle. After filling, it is necessary to lay the goose flat for a period of time so that the soup can be evenly immersed in the abdominal cavity.

2. 

   Step2:Insert the inflation tube from the gooseneck to inflate until the skin of the gooseneck rises and turns white.

3. 

   Step3:After the scalding is finished, slightly cool the river and hang it to drain the water.

4. 

   Step4:The epithelia water, the goose head and the neck should be drenched once. The main part of the goose chest should be even. After that, hang it in a dry place, turn on the fan and blow until the goose skin is dry before putting it into the oven.

5. 

   Step5:Be sure to master the heat when firing. Turn the goose over in the oven several times. In order to make the goose skin smooth and glossy, brush the sesame oil several times during the firing process.

6. 

   Step6:Burn until the goose body is red, the goose eyes are special, the goose body smells the seams, the juice dripped from the goose tail needle is clear, the goose body is lighter, etc. to judge whether it is in accordance with the fire.