Clean up the geese.

Coat the goose with soy sauce.

Sprinkle a little raw flour evenly on the surface of goose meat.

Heat the oil pan, fry the goose in it, then take it out and drain it.

Add water, sliced sugar and star anise to the pot. When the water boils, pour in the soy sauce. Cook the goose over medium-high heat for about 50 minutes (preferably with a lid on). Turn over from time to time to prevent sticking to the bottom.

Open the lid and simmer, and slowly collect the juice. At this point, attention should be paid to prevent burns. Step 6, processing geese with fermented black beans.

Serve, chop and set the plate.