1. Cut the goose meat into pieces, blanch it in water, and set aside! Peel the potatoes and cut into pieces for later use, and prepare the seasoning
2. Put the oil in the pot to heat up, put the onion, ginger, garlic and sugar into the stir-fry a few times, add the blanched goose and stir-fry, then add the dark soy sauce and stir-fry.
3. No goose before adding water! I simmered it on a low fire. I simmered it for more than an hour. If there is no water, I can heat the water.
4. When the goose meat is almost cooked, add potatoes and continue to stew. When the stew is almost out of soup, just close the soup over high heat.
Tips:Goose meat is not easy to rot, you can put some vinegar, so it is easy to rot!
It must be stewed out of soup before it is called Yanda Goose!
The amount of seasoning is controlled according to your own taste.
