1. Cut the big goose into pieces, add a spoonful of vinegar to the pot and blanch it.
2. Prepare ginger, star anise, and peel more garlic.
3. The torn goose fat is boiled in a pot.
4. Fry the sauce in the pan and fry it until fragrant. Serve it on a plate and set aside. The oil remains in the pot.
5. Drain the goose meat and fry it in the pan, add a piece of rock sugar, add braised soy sauce, and color the light soy sauce. Stir-fry the water to make it more fragrant.
6. Add beer, cooking wine, seasonings, high heat to low heat, stew for more than two hours and then add salt, the longer the time, the more delicious, the soup is dry, add beer or boiling water to continue to stew, do not add cold water. If you don’t have the patience, just put it in the pressure cooker for 1 hour and then pour the soup in the pot. Don’t put the garlic on it, which will affect your appetite.
7. Put some fresh red peppers and fried garlic before the pan is perfect.
Tips:The four-year-old goose I bought, if it is a year-old goose, don't burn it for so long, it is too bad and tasteless.
