The specific method is as follows;

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon, tangerine peel, pepper, dried chili, star anise, onion, ginger, garlic, White wine, cooking wine, chicken essence, salt and vegetable oil.

Method:

1. Slaughter the goose, remove the feathers and internal organs, clean it, chop it into small pieces and set aside;

2. Peel the potatoes, Wash and cut into pieces;

3. Wash the Chinese cabbage and cut into strips;

4. Blanch the goose meat in boiling water for 3-5 minutes and remove. Remove the bloody foam;

5. Pour an appropriate amount of vegetable oil into the pot, heat the oil, add the blanched goose meat, and pour an appropriate amount of white wine to remove the fishy smell;

6. Stir-fry out the excess fat in the goose, add tangerine peel, cinnamon bark, Sichuan peppercorns, dried chili segments, ginger slices and green onion segments, continue to stir-fry until fragrant;

7. Add water that has covered the goose meat. , add an appropriate amount of salt to taste, and bring to a boil over high heat;

8. Simmer over medium-low heat for 1.5 hours;

9. Add potato cubes and cabbage strips;

< p>10. Continue to simmer over low heat for about half an hour, add an appropriate amount of chicken essence to season, and serve.