1, raw material selection: Qingyuan purebred black brown goose, weighing 7-8 kg, requires to be fat but not old, and the goose must be old enough to have goose flavor and thick skin.

2. Blending of crispy water: The proportion of maltose, white vinegar, honey and mellow liquor should be reasonable, especially the proportion of sugar and white vinegar should be "sweet but not sour". Note that this crisp water must not be mixed with clear water, let alone colored with pigments and other substances. The roast goose is naturally Bordeaux, and its skin is simply loose.

3, air drying time and skills: natural air drying effect is the best, about 12 hours. It must be kept in an air-conditioned room in summer to avoid deterioration.

The above three points are the key processing steps to do a good job in roast goose skin technology. For details, please refer to the website of the Royal Hong Kong-style Barbecue Training Institution in Tang Palace, which contains many technical documents in this field.