1, cut the goose into pieces, put it in a pot with clear water, blanch the goose and remove the foam.

2. Soak dried mushrooms for 4 hours in advance, then wash and cut into small flowers, slice ginger and garlic, and tie shallots for later use.

3. Add a little vegetable oil and lard to the hot pot and heat it. Slice ginger and garlic, stir-fry pepper and star anise dried red pepper.

4. Add 2 spoonfuls of Pixian bean paste, 2 spoonfuls of soy sauce, 1 spoon of sweet noodle sauce and stir-fry the goose.

5. Pour in a little soy sauce for coloring, add fragrant leaves, dried tangerine peel, cooking wine and a little beer, add dried mushrooms, add knotted shallots, and stew for 2 hours at a time (the goose stew takes a little longer). When the goose is ripe, add salt and continue to simmer the juice.

6. The goose with golden skin and pure taste is ready.