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Goose Meat with Fennel Sauce

Materials for making goose meat with fennel sauce:

Main Ingredients: 2,000 grams of goose

Seasonings: 5 grams of star anise, 200 grams of soy sauce, 50 grams of green onion, 35 grams of ginger

Practice for goose meat with fennel sauce:

1. Kill the goose in the middle of the winter, remove the hair and guts, marinate it in salt slightly, and soak it overnight.

1. kill the goose in the middle of winter, remove the feathers and guts, marinate in salt and soak overnight;

2. wash the goose in warm water the next day, put it into a pot of cold water and boil over high heat;

3. add chopped green onion, sliced ginger and soy sauce, as well as fennel;

4. reduce the heat to low and simmer for 1 hour, remove the pot from the heat and take the goose when it cools down;

5. chop up the breasts of the goose and put it on a plate to use as a base for the meal and then cut the rest of the goose into slices using a diagonal cutter;

6. cut the goose in half with an angle knife;

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6. Arrange the slices in the shape of a staircase, put them on a plate with a knife, and pour hot soup over them.