The best way to braise the goose in brown sauce is to cut the goose into pieces and blanch it, then boil the oil in a pan, stir-fry the goose in hot oil for a while, add seasoning, add dried bamboo shoots and stir-fry for a while, add boiling water, stew in a pressure cooker for 3 minutes, then add potato pieces in a wok and cook over high fire for 1 minutes. The specific steps are as follows:

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2. The goose was chopped into large pieces to collect water. When collecting water, I added green onion leaves, pepper, high-alcohol liquor, and a little pepper. After the water boiled, I removed the foam and continued to cook for two minutes. I guess it was because of the high-alcohol liquor that I could smell the delicious goose soup later.

3. After soaking water, rinse it with tap water once, dry it, boil the oil from the pan, and stir-fry the goose after the oil temperature rises.

4. stir-fry until it is a little brown.

5. At this time, all the seasonings prepared in the first step are put in and stir-fried together.

6. When the flavor of seasoning comes out, add two bottles of high-alcohol liquor again and continue to stir fry.

7. At this time, add the dried bamboo shoots soaked one day in advance and continue to stir fry.

8. After stir-frying dried bamboo shoots, add boiling water, and the ingredients are almost the same. Add two fragrant leaves, one cinnamon and two star anises, and press in an electric pressure cooker for 3 minutes.

9. Then pour it back into the iron pot and add potato pieces, and continue to cook slowly for about 1 minutes.

1. After the potato pieces are cooked, you can start seasoning and collecting juice according to your own taste.

11. This is the final product.