Tools/materials: goose, soy sauce, soy sauce, sugar, yellow wine, white wine, onion, ginger, garlic, star anise, cinnamon, tsaoko, dried pepper, clear water, pots and bowls.

1, the goose is cut into large pieces and washed. Be sure to pluck the goose before putting it in the pot. Small fluff is troublesome to handle, be patient.

2. Put the minced goose into the pot and put it in cold water. Add onion, ginger slices and white wine and bring to a boil. Skim off the froth.

3. Wash the cooked goose with warm water again to remove the dregs attached to the goose.

4. Seasonings needed for goose stew, such as onion, ginger, garlic, star anise, tsaoko, nutmeg and cinnamon.

5, put 2 teaspoons of cooking oil in the pot, add about 25 grams of sugar and stir-fry the sugar color.

6. Stir-fry the sugar until it is dark brown and red, and quickly pour in the goose soaked in water. Stir-fried sugar can not only color the ingredients, but also remove the fishy smell.

7. Stir-fry until the goose changes color, and add spices such as fragrant leaves and star anise. At this time, you can fry for a while with a small fire to stir up the water vapor in the goose meat, or you can take away some fishy smell.

8. Move the fried goose meat into a pressure cooker, add hot water equal to the goose meat, and add soy sauce, soy sauce and salt.

9. Add 50 grams of Huadiao wine, boil for three or two minutes, and then cover it. After the pressure cooker is turned on, change the minimum fire and turn it off after 20 minutes.

10, the pressure cooker can be opened after natural pressure relief. If you like thick soup, you can pour it in an iron pot to collect juice, or you can leave some soup to burn potatoes.