1. Making blanks: take 3 or 4 kilograms of live geese, slaughter, remove hairs, remove internal organs, wash, keep head and neck, and remove wing tips and feet. The sternum is raised at the sternum to the cloaca, then pressed hard to make a goose billet.

2. Marinated: According to the proportion of 200-250 grams of salt for each goose, add a little pepper, stir-fry in the iron pot. Goose blank back flat on the table, will 2 / 3 of the hot salt repeatedly rub chest, abdominal cavity, wings, legs, neck and other parts, rubbing the back of the remaining 1/3 hot salt. Then, goose goblet back down only in the cylinder, above the stone pressurization, after 5 days to 7 days to remove and drain, with bamboo or branches of chicken legs diagonally open the chest and abdomen.

3. Smoke: pickled goose blank, flat on the shelf of the smoking room or head upside down hanging on the rack hook, under the sawdust and a small amount of pine, twigs to smoldering smoke 4 hours to 6 hours , turning once in the middle.

Body Treatments

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