1. Wash the goose with kitchen paper to absorb water
2. Put a little more peanut oil in the pot
3. Put the goose in the pan and fry on low heat until the skin is golden brown (because my pan is not big enough, I had to chop the goose into several pieces, the whole is better)
4. Fry both sides
5. Spices: pat ginger, cinnamon, bay leaves, anise, star anise, tangerine peel
6. After the goose is fried and golden on both sides, add all the spices and sauté (put the goose palm, neck and head also in the pan)
7. After the spices are sauteed, adjust the soy sauce, oyster sauce, dark soy sauce, rock sugar, and medium and low heat to make the goose pieces evenly colored
8. So it's evenly colored
9. There happens to be a small half can of beer left at home, add it to the pot (you can leave it if you don’t have beer)
10. The fire is boiling
11. Cover the lid and simmer on low heat until the goose is soft and fragrant (I simmered for 40 minutes)
12. Need to flip the other side of the goose in the middle to make it taste evenly
13. Just let it cool and you can chop the pieces on a plate and drizzle it with the juice to taste
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