1. The big goose is removed from hair and oil, cut into pieces, marinated in white wine soy sauce for half an hour
2. The freshly slaughtered goose is directly fried in the pan without blanching water (soy oil is preferred), and stir-fried for about 10 minutes
3. The fat in the golden pan of the goose nuggets has obviously increased
4. Scoop out the excess goose fat (really smells like foie gras)
5. Add the green onion, ginger and garlic to the goose chunks and continue to fry to get the flavor of the seasoning
6. Order a bit of soy sauce (I’m lazy and don’t fry the sugar color). Stir-fry the soy sauce until the goose is colored
7. The boiled water in the pot is added with star anise ginger pieces, bay leaves and a saccharum
8. Try to fill up the water as much as possible at a time, pour in a bottle of beer and a knot made of a few green onions, simmer on a medium-low heat for about 100 minutes
9. Completed a big pot
10. Different from chicken, duck and goose, it has a more red meat aroma
11. A very simple but physically demanding dish. Try to choose goose within a year to be more delicious. I wish everyone a good appetite.
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