A goose and some potatoes.

condiments

Onion, ginger, garlic, soy sauce, soy sauce, cooking wine, salt, organic, monosodium glutamate, pepper, aniseed.

manufacturing process

1. Cut potatoes for later use. Wash the goose and cut into pieces, blanch it with clear water to remove blood foam, and wash it with cold water for later use.

2. Heat the wok with proper amount of oil, add onion, ginger, garlic, pepper, cinnamon, copy incense with low fire, and pour it into the washed goose.

3. Stir-fry the goose in the pot until the meat changes color. Stir-fry for a while to tighten the meat and copy out the fragrance.

4, then add water, just before the goose, add soy sauce, soy sauce, cooking wine, salt and other ingredients to start stewing.

5. Continue to stew for one hour. If there is little water in the middle, you can add some water. After one hour, open the lid, add the chopped potatoes and continue to stew for half an hour. Open the lid, add a little monosodium glutamate and taste the goose.

Remarks: It is best to put potatoes in the braised goose. Potatoes can relieve boredom, relieve greed and nourish the stomach.

When stewing, open the lid to see if the meat is soft, and control the stewing time by yourself.

If you like spicy food, you can put a few peppers, which tastes better.