1, method 1: Preparation materials: goose, onion, ginger, star anise, fragrant leaves, pepper powder, soy sauce, salt, vegetable oil and loofah. Cut the onion and slice the ginger; The water in the pot is hot, and the big goose pieces are boiled; After blanching, wash the floating foam with water and remove the dry water; Heat the oil in the pot, add onion and ginger until fragrant, and add goose to stir fry; Add soy sauce and pepper powder to continue frying; Move into a pressure cooker, add water, add star anise, fragrant leaves and salt to cover the braised goose, and turn off the fire for 20 minutes after aeration.

2. Practice 2: Prepare materials: goose, vermicelli, baby dish, yuba, onion, ginger and garlic, pepper, oil, soy sauce and cooking wine. Clean goose and chop it into small pieces for later use; Boil the goose meat in cold water to get excess blood foam, fish it out and wash it off; Put a little oil in the pot, add onion, ginger, garlic and pepper, then pour the blanched goose, add a proper amount of soy sauce and cooking wine, and stir-fry evenly over high fire; Transfer the goose and soup into a casserole, add appropriate amount of hot water, boil over high fire, and then simmer for one and a half hours; While stewing, you can clean the cabbage, cut it into filaments or slices, and then soak the vermicelli and yuba in advance to be soft; After the goose is stewed until soft and rotten, add cabbage and yuba, bring to a boil with high fire, and then simmer for 5 minutes; Add the soaked vermicelli, bring it to a boil and sprinkle with garlic.

3. Practice 3: Prepare materials: goose, potato, Chinese cabbage, onion, ginger, garlic, soy sauce, star anise, sugar, soy sauce, salt and pepper powder. Clean the goose and stew it into pieces; Cut onion, ginger and garlic, peel potatoes, wash and cut into pieces, wash and tear cabbage into pieces; Cool the oil in a hot pan and stir-fry the onion, ginger and garlic; Add the goose pieces and stir-fry until the color changes; Add potatoes and cabbage, add soy sauce, soy sauce, white sugar, pepper powder and star anise, add boiled water to the ingredients, stir-fry the seasoning evenly, and cover the pot; After the fire boils, simmer slowly until the goose is cooked, then add coriander and chopped green onion; Finally, it can be served.