First of all, let's prepare the ingredients:

1. Cut off the toes of a slaughtered fat goose, and chop the goose meat into small pieces

2. Remove the pedicels of one green pepper and one red pepper, and cut them into diamond-shaped pieces, so as to add color to the dishes. Cut the green onions into horseshoe pieces, cut the ginger into pieces, and

cut the garlic into small pieces, and put them all in. Put a handful of pepper, a few fragrant leaves and a section of cinnamon in a bowl for later use

4. Boil water in the pot, put cold water into the goose pieces for blanching, pour a little cooking wine to remove fishy smell, add two spoonfuls of salt, and slowly boil out the blood stains in the goose pieces. After the water boils, remove the blood foam from the pot, blanch for about 2 minutes, then pour out the goose pieces and rinse them with clear water.

5. Heat the pan, add the vegetable oil pan, slide the pan, pour out the hot oil, add the cold oil, pour the goose pieces into the pan and stir-fry for about 2 minutes, and stir-fry the moisture in the goose pieces

6. After the goose pieces are fried, add the star anise, dried pepper and other spices and stir-fry for a few times, and then add the onion, ginger and garlic to stir-fry the garlic flavor

. Add two spoonfuls of Chili sauce with spicy girl and stir-fry the sauce until fragrant

8. Pour a can of beer along the edge of the pot, which can enhance the fragrance and remove the peculiar smell

9. Add an appropriate amount of clear water to the goose pieces, add 3 grams of salt, 2 grams of pepper, a little fresh sugar, and 1 grams of soy sauce

1. Dip red rice into the soup to color the goose pieces, thus stewing it out. After the fire boils, take out the red rice

11. Pour the goose pieces into the pressure cooker. After SAIC, turn the heat down for 1 minutes.

12. After 1 minutes, pour the goose pieces back into the wok. Everyone should be careful not to burn their hands.

13. Pick out the spices such as onion, ginger and dried pepper, and turn to high fire to collect the juice. When the soup is thick and bubbly, add the green and red pepper slices, stir-fry them a little, and then pour in a little bright oil after the green and red peppers are cut off, which can brighten the color, and then serve them on the plate.

Well, this spicy goose with soft waxy bones, ruddy and shiny, and fresh and fragrant flavor is ready.