Raw materials: half a goose (3-4 servings), 300-400 ml of soy sauce, 20 ml of soy sauce, 5-8 star anise, 20 pieces of pepper, 5-8 pieces of fragrant leaves, one green onion, 6 cloves of garlic, 3 pieces of ginger, 40 grams of rock sugar or brown sugar, appropriate amount of salt and dried pepper.

1, prepare the goose.

2. Prepare the seasoning as shown in the figure. According to personal taste, you can add or subtract as appropriate.

3. Prepare a pot large enough, add a pot of water, not too full, to prevent overflow after boiling. Add seasoning.

4. Put the goose into the water and fire. Goose should be put in when it is cold, so that excess blood will seep out.

5. Add all the remaining condiments such as soy sauce, soy sauce, rock sugar and salt. Bring the pot to the boil.

6. After boiling, turn to medium and small fire, and take out the dirty foam in the pot.

7. Cover the pot and simmer for about 45 minutes. If the chopsticks can easily penetrate the goose meat, it means that the goose meat has been simmered. If not, continue to simmer for a while. After stewing, turn off the fire and let it cool.

8. complete.

9. Set the table.