Ryan's custom of smoking geese

1. Slaughter: Pull off the fine hair and cut a small mouth on the left or right mandible of the goose. Then hold the goose's nose and mouth tightly to prevent it from breathing, and it will bleed to death in a few minutes. The slaughtered wool must be scalded with water at 60 ~ 65℃ within 5 minutes. After removing the coarse hair, soak the goose in cold water and pull out the fine hair. 2. Boiling: cut the chest of the goose, remove the internal organs and cut it into 6 ~ 8 pieces. Then put it into a pot, add a proper amount of salt and water, add a little spices, ginger slices, onions and other ingredients, cover the pot, cook until the goose is basically cooked, take it out and drain. 3. Smoking: Pour the juice out of the pot and scrub it clean. Put a piece of white paper in the pot, and put 30 grams of tea and 50 grams of white sugar or brown sugar on the paper. Put an aluminum steamer on it, put goose meat evenly on the steamer, cover the lid and burn it. The fire should be slow, slow. 15 minutes or so, open the lid to check whether the geese have all been smoked yellow. If you can't smoke anywhere, you can turn it over and continue smoking until the surface of goose meat is completely smoked yellow.