1. Wash the goose and drain the water for later use. Pan fragrant golden brown, fried with ginger and garlic
2. After the golden brown, pour in 5 cups of water, sweet and sour soy sauce and sugar, and simmer for 25 minutes and 25 minutes. Turn the front and back of the goose.
3. Simmer on medium heat for 30 minutes (this time the goose is just right, the meat is smooth and tender, the meat is just separated from the bone, and the taste is very good) when it can be easily pierced with chopsticks. This link can adjust the taste (note that the more the juice is dried, the more intense the taste, so the taste will be accurate when the juice is almost received).
4. The cooled goose can be cut into pieces and served on a plate. (If you are not afraid of the heat, you can take advantage of it.) Just heat up the juice and pour it on.
