First, put cinnamon bark, star anise, Sichuan pepper and licorice into a small cloth bag, put it into a earthen pot, add clean water (3000g), soy sauce, refined salt, white sugar and Shaoxing wine, boil it over medium heat, put it into a fat goose, and turn it to slow fire for about 10 minute, then pour out the soup in the goose cavity, put it into the pot, and turn it over while cooking. After taking out and cooling, slice the goose meat on both sides, remove the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and wrap 30 grams of wet starch on the goose meat and goose skin for later use.

2. Stir-fry the tripod with medium fire, drain the oil. When the oil is heated to 50% (about 160 degrees Celsius), drain the goose bones first, then fry the goose meat (with the skin facing upward), leave the back end of the pan for about 3 minutes, turn over while frying, and then return to the furnace for about 7 minutes; Continue to fry until the bones are hard, the skin is crisp and golden, then pick it up and pour the oil into the oil return basin. Put the goose bones into a dish, cut the goose meat into pieces with a diagonal knife and a length of 6 cm and a width of 4 cm, cover them with sweet and sour vegetables and coriander leaves, drizzle with pepper oil, and serve with Chaoshan sweet sauce or plum sauce.