Cooking Steps

1. 

   Step1:Clean the goose. Put in the micro boiling water and drag it. Add some cooking wine to remove the smell and blood.

2. 

   Step2:Dry the surface water with kitchen paper and start to marinate. Rub the scallion, ginger, garlic, oil, salt, sugar, five flavor powder, cooking wine, soy sauce and soy sauce evenly and massage slightly. Refrigerate overnight.

3. 

   Step3:Sweep the surface of scallion, ginger and garlic. Drain the marinated sauce. Let it dry naturally for 1 hour.

4. 

   Step4:Mix crispy water. Boil a spoonful of maltose with a little warm water. Add a little apple vinegar for later use.

5. 

   Step5:Brush a layer of crispy water and then dry it in the oven with 70 ° hot air circulation for 10 minutes. Repeat this step 4 times.

6. 

   Step6:Cover the easily scorched part with tin paper. Adjust the temperature to 230 ℃ and circulate for 15 minutes. The spleen of each oven is different, so we should always pay attention to the baking situation. Don't scorch.

7. 

   Step7:It's better if the color is even and not burnt.

8. 

   Step8:Cut it to be ready to eat. You can get some plum jam for dipping.