1. Goose cut into large pieces and cleaned. Be sure to pull out the feathers before the goose is put into the pot, the small fluffy hairs are more troublesome to deal with, you must be a little patient.

2. Chopped goose pieces of cold water into the pot, put onion, ginger, white wine on high heat to boil after skimming the foam.

3. Blanched goose meat again with warm water to wash away the scum attached to the goose meat.

4. Stewed goose need seasoning. (onion, ginger and garlic, star anise, grass jelly, nutmeg, cinnamon, etc.)

5. 2 teaspoons of cooking oil in the pan, put the right amount of about 25 grams of sugar to stir-fry sugar color.

6. Stir-fry the sugar color until it becomes deep brownish red, then quickly pour in the blanched goose. (Stir frying sugar color not only can give the ingredients color, but also has the effect of deodorization to remove the odor)

7. Stir fry until the goose meat color, add sesame leaves, star anise and other seasonings. (This time you can stir fry a small fire for a while, stir fry the water vapor in the goose meat, which can also take away part of the fishy taste)

8. Stir fry to the color of the goose meat moved to the pressure cooker, add hot water and goose meat level, add the old soy sauce, soy sauce, salt.

9. Add 50 grams of Huadiao wine.

10. Boil, boil for three or two minutes and then cover the lid, pressure cooker steam and then change the minimum fire, 20 minutes after turning off the fire.

11. Pressure cooker natural release pressure after opening the lid can be. (like soup thick can be poured in the iron pot in high heat juice, you can also leave some soup used to burn potatoes) Goose finished.