Cooking Steps

1. 

   Step1:Prepare goose salt, monosodium glutamate, rose wine. Spare.

2. 

   Step2:Prepare coriander, shallot, ginger, garlic, star anise, grass and fruit. Wash and chop them for use. Prepare two goose tail needles.

3. 

   Step3:A clean goose.

4. 

   Step4:Pour the salt and seasoning into the goose cavity.

5. 

   Step5:Rub salt and seasoning evenly in the goose cavity.

6. 

   Step6:Then add chopped parsley, shallot, shallot, ginger and garlic. Finally, pour in rose wine.

7. 

   Step7:Sew the cavity with a goose tail needle to prevent the sauce from flowing out.

8. 

   Step8:Sewing.

9. 

   Step9:It's sewn.

10. 

    Step10:Inflate the goose's skin from the bleeding part of the goose neck. The skin will be white.

11. 

    Step11:Boil the water. Put in the hot skin of the inflated goose. Let the skin tighten.

12. 

    Step12:Ironing.

13. 

    Step13:Blanch the goose in boiling water. Supercooled it. Dry it slightly.

14. 

    Step14:Use a wax hook to hook the goose from the bottom of its wing into its cavity. Then turn the goose head into the middle of the wax hook.

15. 

    Step15:Tick.

16. 

    Step16:Tick.

17. 

    Step17:Take off the wax hook and drench the goose with sugar skin water.

18. 

    Step18:Take a piece of white paper and fold it. Put it on the gooseneck to prevent the goose from bleeding down and contaminating the goose.

19. 

    Step19:Ibid.

20. 

    Step20:Hang the goose in a ventilated place. (or use a fan) to dry it.

21. 

    Step21:Start the fire first. Preheat the furnace.

22. 

    Step22:Hang the dried goose into the preheated oven. Cover it. Start to cook the goose.

23. 

    Step23:Cook until the goose is red. The goose's eyes are raised and cooked. Take it out.

24. 

    Step24:It's for sale. Note: the method of roast duck is the same as above.