Add cold water to the pot, then add ginger slices and a little cooking wine, and blanch the goose in cold water. Everyone must put cold water into the pot, so that the blood inside can be blanched. After the fire boils, beat the floating foam on it and clean it, then take it out with a colander to control the water for later use.
heat the pan, add a little oil, then add ginger slices, dried peppers and dried peppers, stir-fry together, stir-fry until fragrant, and then pour in goose. Turn on the fire to stir fry, and then add a bottle of beer to remove the fishy smell. Add a little soy sauce, coloring, pepper, sugar to freshen up, and a little salt. Then add oyster sauce and vinegar to remove fishy smell and enhance fragrance. Light soy sauce is a little bit like this. Stir it with a spoon, and then add a little water to make it flush with goose meat. Just boil it over high fire and cook it for 5 minutes.
pour the meat into the pressure cooker and press it in the pressure cooker for 3 minutes. If you like something soft and rotten, you can press it for a while. The goose is almost cooked. Let's pour it back into the pot to collect the juice, thicken the soup, and then take it out of the pot and put it on a plate. Today's braised goose is finished. The goose is soft and rotten. It doesn't smell fishy at all. Everyone likes to do it together, and then sprinkle with chopped green onion to decorate it.
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