Cut the goose into pieces, blanch it in cold water, take it out for later use, boil the oil, add onion, ginger and garlic, stir-fry the goose, add seasoning to taste and color, add beer, boil it over high fire, and collect the juice to get the delicious goose meat. The specific steps are as follows:

Ingredients: half a goose, a can of beer, green onions, shallots, ginger, garlic, fragrant leaves, star anise, pepper, dried peppers: one green pepper and one red pepper, one salt, one soy sauce and one light soy sauce.

1, cut the goose into pieces, blanch it with cold water, skim the floating foam after the pot is boiled, turn it over with a colander several times, blanch it for about 5 minutes and control it to dry.

2. Pour the right amount of oil into the hot pot, and pour all the onions, ginger and garlic that have just been prepared into the pot and stir-fry.

3. Pour the goose meat into the pot, add appropriate amount of salt, cooking wine and soy sauce at the same time, stir-fry until it has meat flavor, add a little soy sauce to color, and continue to stir-fry until the color is even.

4. Pour the beer into the pot to drown the fried goose, add a few fragrant leaves, cover the pot and simmer.

5, plate, sprinkle with chopped green onion, and you're done.

Precautions:

1, beer can not only remove fishy smell, but also play a crisp and refreshing role, so there is no need to add cooking wine.

2, the amount of spices should be less than more, the purpose is to enhance the umami flavor of beer geese, and putting too much spices is easy to grab the main flavor.