[Materials] Select 2 to 3 kilograms of meat geese and cut them into clean, white pieces. Soak the goose in clean water for about an hour, then remove and pat dry thoroughly.
For seasoning, prepare the following: 50 grams of Chinese cinnamon (Chen Xiang), 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 grated ginger, 30 grams of refined salt, and 15 grams of soy sauce. Mix all the seasonings together to create a flavorful rub.
[Preparation Method] Start by boiling the goose in water until it starts to foam. Add 5 grams of scallions, 1 gram of ginger, and some rice wine. Then reduce the heat and simmer for approximately 50 minutes. Once done, remove the goose and set it aside.
In the same pot, add the remaining ginger, onion, and Sichuan pepper to the broth, mix well, and let it cool. Transfer the cooled mixture into a sterilized container for later use.
After removing the goose from the pot, sprinkle a little salt on it. Then, carefully separate the body into two parts by cutting along the neck and lower legs.
Prepare a savory sauce by pouring the remaining broth and rice wine into a container, mixing everything thoroughly. Take a large pot or cylinder, place the seasoned goose inside, and sprinkle a small amount of Daqu liquor between each layer. Once all the goose is placed, pour the remaining broth into a larger double-bag, cover the top of the cylinder with the bag, and secure it tightly with a rope. This allows the soup to filter through the bag while keeping the goose contained.
Seal the container and let it sit for 4 to 5 hours to allow the flavors to fully develop. The finished product will be rich in flavor and ready to serve.
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