Crispy goose 1. Making blanks: Use 3 to 3.5kg of fattened geese, slaughtered, sloughed, and washed. Cut a 6-8cm hole under the right rib and remove the internal organs. Use a pair of scissors to poke the eyeballs and drain the black water to prevent the eye from bursting with oil and scald. Wash the peritoneal cavity and place the goose billet into boiling water. Scroll a few times until the goose meat is white. Remove the bloody water, remove and drain it. 2. Halogen: star anise, fennel, tangerine peel, grass fruit, cloves, licorice, cinnamon, pepper each 20g, ginger 2, wrapped in gauze wok, add fresh water 8 ~ 10kg, rock sugar 200g, salt 250g, Monosodium glutamate (20g), white wine (100g), and pepper powder, stir and marinade marinade for 1 hour. 3. Halogen blank: Take out the gauze bag that holds the spice, put the goose billet into the marinade pot and press the heavy object to prevent the goose billet from floating. Stamped, stir-fired until the goose billet matured, remove the drained marinade (the marinade can be left for continued use). 4. Coloring: Make a paste of brown sugar, rice wine, vinegar, and chestnut powder for use as a toner. Hook the goose eye with a hook, and hang it on the rack. Spread the toner evenly on the goose billet ( Should not be too thick to cover the goose billet pores). Put it in a ventilated place and harden it after 3 to 4 hours. If any part is not dry, it can be dried on a small fire. 5. Shortbread: Vegetable oil 1.5kg, heated to 60% hot in the pot. Place the lustrous goose biscuits in the colander with the abdomen upside-down, then pour the oil on the inside of the abdominal cavity with a spoon (filled into the lower incision of the right ribs), repeatedly, and then pour the outside to the whole body. Golden yellow, crispy skin so far. Avoid repeated frequent watering in one area, and the oil temperature should not be too high, so as not to scorch goose skin. Crispy goose 1. Making blanks: The steps for selecting goose, slaughter, roaching, opening, and viscera are the same as above. Then use pepper and salt to wipe the body parts of goose brisket, first wipe the abdominal cavity, then wipe the appearance, wipe until the salt dissolves. 2. Cooking: The goose blank breast keel is broken hard to prevent the goose skin from contracting after being steamed and is broken by the keel. Then goose goblet was placed in the container and the abdomen was upwards. Add 1 onion from the incision, 2 pieces of ginger, 25 g of rice wine and a gauze bag filled with spices such as star anise, fennel and cinnamon. The goose blank is placed in a steamer together with the container, and the goose biscuit is steamed vigorously until it matures. Take out the juice and sachets in the abdomen and dry the water for use. 3. Shortbread: The iron pan is placed on a stir, add 2.5kg of vegetable oil, and heat till Bacheng heat. Place the boiled goose goblet into the large colander with the abdomen face up and send it to the pan for frying. The frying jar should be shaken to prevent sticking of goose goose and colander. Fry the goose billet to float on the oil surface, remove the colander, and leave the goose billet in the oil pan. At the same time with a spoonful of boiling oil spilled out of the oil side. After frying until golden yellow, flip the goose billet and fry the other side until the whole goose billet turns golden brown. The knocking sound can be removed. When frying, it is necessary to pay attention to prospering and shorten the frying time as much as possible so as not to excessively evaporate the juice in the goose broth and reduce the flavor. Plate geese 1. Making blanks: take geese with a live weight of 3~4kg, slaughter, armpit hair, viscera, wash, keep the head and neck, remove the wing tips and feet. Cut along the sternum protuberances to the cloaca and cut them hard to make a plate goose blank. 2. Pickled: According to the amount of salt 200 ~ 250g per goose, plus a little pepper, broiling heat in the iron pot. Place the goose billet flat on the back with the back of the goose, rubbing the chest, abdomen, wings, legs, and neck with 2/3 of the hot salt and rubbing the back with the remaining 1/3 of the hot salt. Then, goose blank blank back down only in the cylinder, the top with a heavy object, after 5 to 7 days can be removed, with bamboo obliquely diagonally open gooseneck chest and abdomen, drain and set aside. 3. Smoke: pickled goose blank, flat on the bracket of the smoking room or head upside down on the rack hook, then use sawdust and a small amount of pine, cypress bark and other smoke to smoke 4 to 6 hours , halfway through 1 or 2 times. Smoked to complete the listing, can also be hung in low temperature, ventilated place for 2 to 3 months. Goose jerky 1. Ingredients: Take broilers and lean meats of geese weighing more than 3kg, remove fat, fascia and epidermis, remove blood water and dirt, soak in clean water for 30 minutes, and then rinse with fresh water. The meat is heated and boiled in a pan for 10 to 15 minutes until it is not red. After cooling, it is cut into 4 to 5 cm in width, 1 cm in width and 0.5 cm in thickness. 2. Ingredients: Each 100kg of fresh goose meat with salt, 3kg of ginger, 2.5kg of sugar, 1kg of white wine, 700g of star anise, 300g of licorice, 200g of Shanna, 200g of grass and fruit, 150g of cinnamon, 100g of fennel, 100g of MSG, and 50g of clove. 3. Cooking: First put spices such as ginger and star anise into the water, heat and cook for 2 hours, remove the residue, and then add salt and other ingredients to the pot to make a halogen soup. Put goose strips, stir for 30 minutes, and then use the slow fire for 1 hour, until the pot quickly drained, you can wok. Put the halogen-bearing broth into the sieve tray, and bake it in an oven at 60-80°C for 5-8 hours. Turn it 2 or 3 times in the middle. It is not advisable to store the lumps when baking so as to avoid uneven heating of the various parts. After the finished product is cooled, it can be sealed and packaged in plastic bags. It can also be stored in a dry, cool and ventilated room for 2 to 3 months. Goose Floss 1. Ingredients: Select geese with a live weight of 3.5kg or more to slaughter the blood and remove the viscera, head, neck, wings, feet, and skin. Rinse in clean water for 1 hour, rinse and drain. 2. Accessories: 2.8kg per 100kg fresh goose salt, 4.6kg white sugar, 0.4kg white wine, 0.4kg ginger, 0.1kg MSG. 3. Cooking: Place the goose broth into a ginger water pot (20kg of water per 100kg of goose meat) stir to boil, rinse the upper layer of floating foam, cover and seal the lid with a damp cloth, cook 3.5 hour. Use it for the first hour and then use a small fire. After cooking, remove goose greens, remove impurities such as bones, ribs and fat, and tear the meat. Remove the residue from the boiled goose soup, add salt, wine, and goose meat, cook for another hour, and remove the slicks, then add sugar, monosodium glutamate and other accessories. Cook until the soup is dried. 4. Roasting: Put the cooked broth into the wok, stir-fry until the meat is dry, slightly fluffy, then put the pot into the bowl, gently rub it with a wooden slate to make it fluffy to make. Finished products should be bright color, after cooling into a plastic bag or ceramic jar sealed, can be stored for six months.