Preparation materials: half goose, 2 potatoes, half onion, ginger 1 root, 4 cloves of garlic, appropriate amount of pepper, 2 aniseed, 2 fragrant leaves, 2 dried peppers, appropriate amount of salt and appropriate amount of soy sauce. The right amount of chicken essence?

Production steps:

1. After the goose is bought back, chop it up, blanch it with cold water and take it out for later use.

2. Slice the ginger and garlic, cut the onion into sections, cut the dried pepper into large pieces, and put the pepper, aniseed and fragrant leaves on a plate for later use.

3. Peel the potatoes and cut them into small pieces for use.

4. Put the blanched geese and potatoes in an electric pressure cooker, add a proper amount of soy sauce, and then add a little water to press in the pressure cooker for 10 minute (the goose can't be pressed for too long, and the boneless taste will be bad if it takes too long).

5. Sprinkle a little parsley after cooking.