1. Cut the goose into large pieces and wash it. Be sure to pluck the goose before putting it into the pot. It is troublesome to handle the small fluff, so be patient.

2. Chop the goose pieces into the pot in cold water, add the onion pieces, ginger slices and white wine, boil and skim off the floating foam.

3. The blanched goose is washed with warm water again to remove the dregs attached to the goose.

4. Seasoning needed for stewing geese. (onion, ginger, garlic, star anise, tsaoko, nutmeg, cinnamon, etc.)

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

6. Stir-fry the sugar until it is dark brown-red, and quickly pour in the goose that has been blanched. Stir-fried sugar can not only color the ingredients, but also have the effect of removing fishy smell.

7. Stir-fry until the goose is colored, and add spices such as fragrant leaves and star anise. (At this time, you can stir-fry for a while with low fire to stir up the water vapor in the goose meat, which can also take away some fishy smell.)

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

9. Add 50 grams of carved wine.

10. After boiling, cover it for three or two minutes, turn the pressure cooker on the minimum heat, and turn off the heat after 20 minutes.

1 1. After the pressure cooker is naturally released, open the lid. (If you like the thick soup, you can pour it in an iron pot to collect the juice, or you can leave some soup for burning potatoes).