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Crispy goose
(1) Goslings weighing between 2kg and 2.5kg were selected as the main ingredients. After slaughter, the feathers were thoroughly washed, and the wings and feet were removed. A cut was made approximately 6 to 7 cm below the right wing's incision point, and the internal organs were taken out. The cavity was then rinsed with clean water. Once dry, the entire body was rubbed with a mixture of salt and pepper, and left to marinate in a container for about two hours.
(2) During the cooking process, the goose’s breastbone was forcefully broken to prevent the skin from tightening after steaming. The top of the bone was also broken to allow better heat distribution. The goose was placed into a container with its belly facing upward. Onions, ginger, rice wine, and a small spice bag containing star anise, fennel, and osmanthus were added. The whole setup was placed in a steamer and cooked over high heat until fully done. Afterward, the broth and spices inside the goose were removed, and any excess moisture was dried off before proceeding.
(3) In a large iron wok, 2kg to 2.5kg of vegetable oil was heated until it started to smoke. The goose was placed on a large colander, with the belly side up, and then transferred into the hot oil. The wok was gently shaken to prevent the goose from sticking. As the goose floated on the surface, the colander was removed. A spoonful of hot oil was used to fry one side until golden brown, then the goose was flipped and the other side was fried similarly. The process continued until the entire bird became crispy and produced a crackling sound when tapped. At this point, it was removed from the pan, and any remaining oil in the belly was drained. It is crucial to cook quickly and efficiently to preserve the juices and enhance the flavor.