1. Prepare a goose, wash it, and boil a pot of hot water in the pot. The water does not need to boil. Put the goose down. After the hot water, pick it up, let it dry, and coat the goose with soy sauce (you can also omit this step), prepare Take the oil, take the oil can make the goose skin more delicious
2. Heat the oil and put the goose down. We usually grab the neck and fry the front and back, then fry the neck and head. When frying, pour one side of the oil on the body of the goose. Use a medium-to-low heat to remove the oil.
3. In turn, fry the other side, pick up the goose when the goose skin is golden, pour out the oil in the pan, don’t need to wash the pan (if it’s not frying), put water directly into the pan, I put 3 bowls of water first , And then let the goose go down. Put a piece of fat pork in too (fat pork can remove the fishy smell of goose)
4. Next, I put the soy sauce. The soy sauce used is Orchid Brand Yipin Xian, because my mother used to cook goose with this kind of soy sauce.
5. One half of a bottle of soy sauce left
6. Then I put a small half bowl of Chubang soy sauce
7. Put three slices of tangerine peel in the water, stuff half of the brown sugar into the goose body, put two spoons of vinegar, and two spoons of wine to cook together. Finally, the amount of water is about as shown in the figure. Cover the high fire and cook for 15 minutes, then turn the goose over. Cook for 15 minutes. If there is more sauce, you can collect the juice on high heat.
8. The goose is out of the pot, cut into pieces, and eat it. I like the smell of tangerine peel inside the goose.
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