1. It is better to choose a hundred swans
2. Put a little oil in the oil pan (because the oil will come out when the goose is next), fry the goose on both sides until golden
3. As shown
4. There will be a lot of oil in the pot at this time, you can scoop out some and leave a little
5. Cut the sugar into small pieces, add water to the southern milk and salt, mix well
6. The amount of water depends on the amount of goose, which depends on the cooked goose meat
7. Fried goose with ginger slices
8. Pour in the water mixed with southern milk, then pour some light soy sauce
9. After the water is boiled, the heat will be stuffy until the goose meat is cooked and juice
10. Fragrant
11. Cut into pieces on the pot, then top with the juice.
Tips:The southern milk itself does not need to be too salty, and there is also soy sauce. Try to put as little or no salt as possible. You can dip the juice to taste during the stuffing process and adjust it to a suitable saltiness.