Wash the slaughtered geese, remove their internal organs, sprinkle salt evenly on the inner and outer surfaces, and marinate for a period of time to let the salt penetrate into the skin.

Wash the southern ginger, remove some impurities on the surface and slice it. One part is put into the goose's stomach, and the other part is reserved.

Pour water and soy sauce into the pot, add a little brown sugar and salt at the same time (because the goose itself has been pickled), add the remaining red ginger and garlic (the whole is easy to filter out from the salt water), and then put the goose into the pot (wings and legs can be cut off, which can reduce the pickling time and facilitate the taste).

Pour the soup on the goose half an hour before the marinating process. After the goose back is colored, add water (it is recommended to cover at least half the height of the goose) and cover the pot. Turn the goose over every once in a while to avoid some unfamiliar places. end

Matters needing attention

Brown sugar is for the convenience of coloring. You can use a little sugar instead to increase the viscosity of the soup, and the amount of soy sauce must be sufficient.

Garlic and red ginger are added according to personal taste, and there is no absolute ratio.

It takes about 100 minutes to put the whole goose in, and the soup only reaches13 of the goose thigh. If cooked, you can insert chopsticks into the goose's thigh, pull them out and press them. If there is no blood oozing out, it will be cooked.