1. Process flow: primary processing → salting → picking → re-tanning → hot skin → drying → cooking. 2. Slaughtered Church. Slaughtered blood, scalded and hairy, under the right wing, the net was open, and the wing tip and claws were removed. Soak in cold water for about 1 hour, wash the viscera and residual blood, hang for 1 to 2 hours, drain the water. 3. Pickled salt. According to the ratio of 6 to 7% of the white geese, 100 kg of salt and 1 to 2 kg of octagonal powder are mixed, mixed, fried, applied to the goose body cavity and body surface, and the geese are stacked in the tank for 2 to 4 hours. 4. Hey. During the dry-curing process, the moisture in the goose and the blood penetrate into the body cavity. At this time, the goose wings can be lifted, and the salt is opened by the fingers to open the anus, which means that it is simmered, then it is stacked in the tank and marinated for 2 to 3 hours. Second time. 5. Reclamation. After the grazing, the goose body is immersed in the hot soup and soaked for 4 to 5 hours. The oyster soup can be fresh oysters or old oysters. The oysters are better. The new oysters are saturated brine, ginger, onion, and star anise. It is made by boiling; it is made by repeatedly pickling and boiling; the old rice dumpling contains water-soluble protein, amino acid, carnosine, creatine, purine alkali and other flavor ingredients, so that the taste of preserved goose is more delicious. 6. Hot skin. After reclaiming the cylinder, hook the goose neck with a hook and rinse the surface with boiling water. Tighten the muscles and the epidermis, full of appearance, and dries the water at the beginning of ventilation. 7. Baking. Put a little ginger, onion, and star anise into the body from the opening of the goose blank. Hang it in the oven and bake it evenly for 20 to 30 minutes so that the goose billet can be shelled. 8. Cook. Add ginger, onion, star anise, rice wine, and monosodium glutamate to the water, boil, and ceasefire. Put the goose billet into the water, and the boiling water quickly enters the body cavity through the opening under the wing and the mouth of the anus. The temperature of the water drops. This is to lift the goose leg, pour out the soup in the body cavity, and then add it to the pan and add the total amount of water in the pan. 1/6 cold water, so that the water temperature inside and outside the goose is the same, cover slightly smaller lid than the lid, press the goose, so that it is immersed in the liquid surface, boiled for about 30 minutes, Shaohuo heated to the pan appeared when the blisters During the ceasefire, during the cooking process, we must control the water not to open and maintain it at 85°C. Otherwise, the fat in the meat will melt and overflow, and the meat will become old. The soup can be used repeatedly for a long time and the better the better. Finally, lift the goose body and pour the soup, then wok, boil 5 to 10 minutes, you can clean the pot as a finished product.