2. Prepare a light goose and wash it for later use.
3. Fill the pot with water and bring it to a boil. Add goose, red dates, mushrooms and kudzu root (if you need to cook brisket together) and cook for about an hour. Turn the goose over halfway and poke the hole with chopsticks. If there is no blood, it is cooked.
After the goose is cooked, wait for it to cool down. Chop it into a big piece and chop it out separately.
5. Pour half a bottle of soy sauce into the pot and cook it, then put it into the container. After cooling, add the geese in turn. In order to ensure that every goose is covered with soy sauce, you can turn it over every once in a while.
6. Marinate for at least one night. When you want to eat, take out the amount you want to eat and chop it up. Prepare celery and garlic and add oil to the pot. First, stir-fry celery and garlic, then add the goose and stir-fry. If it is too salty, you can boil it in water. Don't marinate for too long. If you don't want to be so salty, you can take the goose out and put it in the refrigerator.
7, out of the plate, the more the goose chews, the more fragrant it is.