The authentic method of stewing goose is as follows:

Ingredients: 1 goose, 4 teaspoons of light soy sauce, 3 star anise, 1 segment of cinnamon, 3 pieces of grass, and 5 bay leaves , 1 piece of grass fruit, 30 grams of white sugar, 30 grams of rice wine.

1. Cut the goose into large pieces and wash. The goose meat must be plucked clean before being put into the pot. The small fuzz is more troublesome to deal with, so you must be patient.

2. Put the cut goose pieces into the pot under cold water, add the green onions, ginger slices and white wine and bring to a boil over high heat, then skim off the foam.

3. Seasonings needed for stewed goose.

4. Wash the blanched goose meat with warm water again to remove the residue attached to the goose meat.

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

6. Stir-fry the sugar until it turns dark brown-red. Quickly pour in the blanched goose, stir-fry until the goose meat is colored, and add seasonings such as bay leaves and star anise.

7. Transfer the fried goose meat to the pressure cooker, add hot water to the level of the goose meat, add dark soy sauce, light soy sauce, and salt.

8. Add 50 grams of Huadiao wine.

9. After boiling, cook for three to two minutes before closing the lid. After the pressure cooker is steamed, reduce the heat to the minimum and turn off the heat after 25 minutes.

10. Open the lid after the pressure cooker naturally releases pressure.

11. The pressure cooker version of stewed goose is ready.