[Materials] Select 2 to 3 kilograms of meat geese and cut them into clean, white strips. Soak the pieces in clean water for about an hour, then drain and pat them dry thoroughly.
[Seasoning] For each goose, prepare the following seasoning: 50 grams of Chen Xiang (a type of aromatic wood), 5 grams of Daqu (a type of Chinese liquor), 60 grams of rice wine, 0.05 grams of black pepper, 30 grams of chopped onions, 4 grams of minced ginger, 30 grams of refined salt, and 15 grams of soy sauce. Mix these ingredients well to create a flavorful rub.
[Preparation Method] Start by boiling the cleaned geese in water until the surface begins to foam. Add 5 grams of scallions, 1 gram of ginger, and a splash of rice wine. Reduce the heat and simmer for approximately 50 minutes. Remove the geese from the pot and set aside. In the same broth, add the remaining ginger, onions, and Sichuan pepper, mixing everything together. Let the mixture cool down before transferring it into a sterilized container.
Once the geese are cooked, sprinkle a little salt on them. Carefully separate the body into two parts by removing the head, neck, and legs. Pour the seasoned broth along with the remaining rice wine into a container that contains some of the cooled original soup, mixing everything evenly to create a rich sauce.
Take a large pot and place the original broth inside. Put the seasoned geese into the pot, layering them carefully. Sprinkle a small amount of Daqu liquor between every two layers. Once all the geese are placed, pour the remaining sauce over them. Cover the pot with a larger double-bucket bag, securing it tightly around the top with a rope. This setup allows the soup to filter through the bag while keeping the meat intact. Seal the pot and let it rest for 4 to 5 hours. After this time, the dish is ready to be served.
This method ensures that the geese absorb the rich flavors of the broth and seasonings, resulting in a delicious and aromatic dish that's perfect for special occasions or gatherings.
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