Spoon, a little soy sauce, a little wine Method (1) Use a kitchen knife to loosen the ginger, cut the green onions into long sections and set aside.
(2) Plug out the fine hairs on the surface of the goose, then wash the inside and set aside.
(3) Put the goose in the pot, add water and wine, the amount should cover the goose meat by about 5 cm. Please add the amount of wine according to your personal preference.
(4) Add the ingredients of method 1, bring to a boil over high heat, then reduce to low heat, cover and simmer for about 1 hour, then take out the goose meat and cover it with a clean wet cloth to prevent the surface of the goose meat from drying out.
After the goose meat is cool, slice it into slices and arrange on a plate.
(5) Mix seasoning 2 evenly to make the nine-layer pagoda dipping sauce. Take another plate and pour it into the orange sauce. When eating meat, you can dip it in either orange sauce or nine-layer pagoda sauce.