1 white goose, 3 vermicelli, 1 onion, 1 ginger, 5 dried peppers, 2 star anise, 3g pepper, 30g soy sauce, 450g old yellow rice wine, 20g rock sugar, proper amount of salt and oil.
Clean the whole goose, chop it, soak the vermicelli in warm water, cut into pieces, and cut the onion and ginger into powder for later use.
Add water to the pot, blanch the goose and bring it to a boil.
Boil for another 5 minutes, and skim off the blood foam.
Cook until the goose is firm and the meat turns white, remove it and put it in a basin to cool.
In another pot, pour a little oil, add rock sugar and stir-fry the sugar color.
Stir-fry over low heat until the rock sugar melts and bubbles.
Add goose, adjust the fire, stir fry quickly and color.
Add soy sauce and stir fry. Add old yellow wine and bring to a boil.
Add ginger slices, onion segments, dried peppers, star anise, pepper and other seasonings.
Add water, the amount of water should not exceed the ingredients, and cover the pot.
Bring the fire to a boil and turn to a low heat for stew. Simmer for 2 hours until the goose is cooked and rotten.
Add vermicelli and season with salt. When the vermicelli becomes transparent and soft, it can be finished.