(1) Start by selecting 2kg to 2.5kg of goslings. Remove the feathers, wash them thoroughly, and trim off the wings and feet. Make a 6cm to 7cm incision on the left lower side to remove the internal organs. Rinse the cavity with water. Allow the goose to air dry in a well-ventilated area, then gently pat the entire body with your fingertips to remove any excess moisture. Place the cleaned goose in a container for about 2 hours to let it rest.
(2) For one whole goose, you'll need 4 onions, 6 pieces of ginger, 30 grams of rice wine, 3 grams of salt, and an appropriate amount of white soup. To prepare the salt and pepper mixture, first dry the salt and fry it until the grains become loose. Then add ground pepper and allspice, continuing to stir-fry until a fragrant aroma is released. Remove from heat and let it cool in an open container, ready for use.
(3) In a large pot, add plenty of water and bring it to a boil. Once boiling, carefully place the marinated goose into the pot and cook over medium heat. When the meat turns white and no red remains visible, remove the goose from the pot. Rinse it repeatedly with clean water, and finally rinse the spices to ensure the meat is clean and bright.
(4) After washing, place the goose in a steaming container. Add sliced onions, minced ginger, rice wine, salt, and enough white soup to just cover the bird. Steam it in a bamboo steamer over high heat. The skin should be tender enough to be easily scratched with your fingers, and the legs should feel soft without any firmness. Once done, let the goose rest in its original broth to maintain its white color and tender texture. This step is crucial for achieving the best flavor and appearance.
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