Cold water. Inquiring about the formula of braised goose meat shows that goose meat needs to be cooked in cold water to remove blood foam. Braised goose with ancient method is a famous traditional dish in Guangdong Province, which belongs to Cantonese cuisine. Wash the goose, marinate it with salt and wine, and fry it in a pot for a while. Add ginger, garlic, milk and seafood sauce, stir-fry until fragrant, then stir-fry like a goose, pour wine on it and add water. Add sugar and soy sauce, simmer until slightly boiling, season with salt, and cut into pieces.