1. Clean the goose first, and use kitchen paper to wipe off the moisture from the goose body to prevent frying. (Please ignore the picture, I added it later)
2. In order to prevent the sugar color from being too tender or too old, it is recommended to oil it first, fry both sides of the goose until golden brown, and then fry the sugar color.
3. Add half of the sugar and stir-fry the sugar color, and save half for later use with other ingredients. (The sugar color can be fried to this color)
4. Put all the ingredients into the pot, cover, boil on high heat, then turn off the heat and cook for 15 minutes, then turn the goose over the other side, and cook for another 15 minutes, using chopsticks on the thickest part of the goose leg Just plug it in. If there is no blood coming out, it will be cooked. Turn on the fire to collect the dried water. When collecting the water, use a spoon to pour the soup onto the goose, and the color will be more beautiful (don't collect the whole thing, and probably leave a bowl of soup, when you eat it, it will be more delicious)
5. Start eating!
Tips:If you master the fried sugar color well, it will be bitter if it is too old, and the whole dish is not good (it is not good, you can skip this step, but the appearance is not so good, and the taste is almost the same.)
