First, choose the goose. Select fat geese that are strong and disease-free, full of muscles, without sternum, weighing not less than 3 kg and within one year. Fasting the day before slaughter and drinking enough water to avoid congestion of goose. When slaughtering, cut off the trachea, esophagus and blood vessels. After all the blood is exhausted, first pull out the fluff, then put it in hot water at 70 ~ 90℃, fully stir and soak it, and take off the feathers. Then wash it for 2 ~ 3 times to remove blood, dander and dirt, and make the surface clean.

Second, plastic surgery. Incision from chest to abdomen, take out trachea, esophagus, crop, viscera and anus, wash the adhered blood stains with water, then soak them in clear water for 4-5 hours, change the water for 2-3 times, and then take them out and drain them. Put the goose on the table, with the back down and the abdomen up, with the head and neck rolled around the abdomen, and press the herringbone on the chest hard to make the goose flat and oval.

Third, brine. Fennel and star anise are ground into fine powder, mixed with refined salt, fried in a pot with low fire and smeared on plastic geese. When smearing, the muscles of the chest and legs should be separated from the bones under pressure. After smearing salt, put them into jars one by one, pile them evenly, then sprinkle a layer of salt powder on the geese above and let them stand 16 ~ 20 hours. After salting thoroughly, you can take it out of the jar and drain the blood. If necessary, pour the jar and re-marinate for 6-8 hours.

Fourth, curing. The goose embryos coming out of the tank are transferred to the curing tank, stacked one by one, covered tightly with bamboo pieces, compacted with stones, and added with curing liquid, so that all the goose embryos are immersed in the curing liquid. Preparation of pickling solution: according to the ratio of goose embryo 100 kg, take 50 kg of clean water, boil it with salt 15 ~ 18 kg to dissolve the salt into saturated solution, and mix it with Jiang Mo. The curing time varies with temperature, and it is generally better to control it in 24 ~ 32 hours.