The home cooking method of stewing goose is as follows: 1. Cut the goose into large pieces and wash.

The goose meat must be plucked clean before being put into the pot. The small fuzz is more troublesome to deal with, so you must be patient.

2. Place the chopped goose pieces into a pot under cold water, add green onions, ginger slices, and white wine and bring to a boil over high heat, then skim off the foam.

3. Wash the blanched goose meat with warm water again to remove the residue attached to the goose meat.

4. Seasonings needed for stewed goose.

(Onion, ginger, garlic, star anise, strawberry, nutmeg, cinnamon, etc.) 5. Put 2 teaspoons of cooking oil in the pot, add an appropriate amount of about 25 grams of white sugar and stir-fry the sugar color.

6. Fry the sugar until it turns dark brown, then quickly add the blanched goose.

(Fried sugar can not only color the ingredients, but also have the effect of removing fishy and odors) 7. Stir-fry until the goose meat is colored, and add seasonings such as bay leaves and star anise.

(At this time, you can stir-fry over low heat for a while to stir out the water vapor in the goose meat, which can also take away part of the fishy smell.) 8. Move the fried goose meat until it is colored to a pressure cooker, add hot water to be equal to the goose meat, and add in the old water.

Soy sauce, light soy sauce, salt.

9. Add 50 grams of Huadiao wine.

10. After boiling, cook for three to two minutes before closing the lid. After the pressure cooker is steamed, reduce the heat to the minimum and turn off the heat after 20 minutes.

11. Open the lid after the pressure cooker naturally releases pressure.

(If you like the soup thicker, you can pour it into an iron pot over high heat to reduce the juice. You can also leave some soup for cooking potatoes.) The goose is completed.