Clean the goose, wash the blood, put it in a pot and boil it with clear water, take it out and drain it, and cut it into small pieces. Dish the cooked goose soup for later use. Slice the ginger, cut the red pepper into sections, cut the shallot into long sections, brush the pot and heat it, put two or two rapeseed oils, and heat it to 70%. Stir-fry the ginger slices first. The method of pickling is particularly simple. Step 1: Add light soy sauce, dark soy sauce, onion ginger, licorice and cinnamon leaves, rock sugar (I didn't fry the sugar separately, and the effect is very good), salt and cold water (. Step 2: Wash the ducks and throw them into the pot.
Soaking in clear water can remove the smell of blood and smell! Cut onion and ginger, star anise for use, then shred sauerkraut and wash! Add oil to the wok, then stir-fry the Jiang Mo onion, then pour the goose into the wok and stir-fry, add water to the sauerkraut (water must not pass the sauerkraut and goose) and put an octagonal! Make a hibiscus goose, wash the goose, drain the water, remove the meat, cut into pieces, marinate it with a proper amount of spiced powder, egg white, ginger slices and cooking wine, put it in the refrigerator for 2 hours, add 1 egg and fried powder to make a paste, fry the marinated goose in an oil pan until golden brown, take out the oil control, put it on a plate, and decorate it with parsley.
Stir-fry the spices, then put the goose in rice wine and put more water. When the goose meat exceeds 2/3, boil the water and turn to medium heat for stewing. During this period, you should turn over the goose frequently until the soup becomes thick, add some broken rock sugar, salt, soy sauce, season with oil, and collect the juice by fire ... until the soup does not completely drown the goose. 5. Cover the pot, cook for 10_ 15 minutes on medium heat, and add chicken essence.