1, material: 1 goose. Seasoning: 3000g of brine and salad oil, 20g of pepper noodles, 5g of pepper oil, 60g of pepper noodles, Shaoxing wine 10g, dried starch, seafood sauce, Thai chicken juice, shisanxiang 15g, celery, onion, red Zhejiang vinegar, coriander, green pepper and chicken juice 5g.

2. Salt, pepper noodles, pepper oil, pepper noodles, seafood sauce, Thai chicken juice, thirteen spices, celery, coriander, green pepper, onion, ginger, onion, carrot and lemon slices are evenly mixed to form a marinade; Maltose, Shaoxing wine, dry starch, red vinegar and boiled water are evenly mixed to form crisp syrup; Marinate the marinade in the goose belly for 2 hours, sew the goose belly with an iron needle, marinate it in salt water for 40 minutes until it is 80% ripe, and take it out.

3. Hang the goose with an iron hook, coat it with crispy syrup, blow dry the surface, soak it in 50% hot salad oil for 5 minutes, and take it out and eat it.