Cooking Steps

1. 

   Step1:A clean goose. I killed it myself to dry the water. I spent the whole night airing i

2. 

   Step2:Peel off the fat in the goose's stomach. Spread soy sauce inside and outside. Marinate for 30 minutes.

3. 

   Step3:Cut the onion in half, ginger slices, Douchi and other materials are read

4. 

   Step4:It's a big fat goose. It's fried in half a pot. It's just time to fry it. The pickled goose can control the soy sauce again. It's better to wipe it with kitchen paper to prevent the oil from overflowing when frying. Deep fry the goose until it's brown. It can be chopped in four. It's more delicious and easy to fry. It's just that I have obsessive-compulsive disorder. I can't see it's not perfect. So it's more time-consuming.

5. 

   Step5:Because the whole process took a small video. Each step can't be pictured above. After the above frying steps are completed, remove the goose for standby. Leave a little oil. Stir fry onion, ginger, garlic and Douchi. Cook wine. Put down the goose. Add soy sauce and other soy sauce. Cook the flavor. Then add some water. The water should be less than 3 / 1 of the body of the goose. Boil over high heat. Taste. Add salt and water. Add soy sauce lightly. Turn to low heat. Cover and simmer for 30 minutes. Turn over occasionally in the middle. Finally, remove the cover. Collect the juice in a big fire. Use a spoon to pour sauce on the goose and pour it all over. Until the soup is thick.

6. 

   Step6:Cut into pieces and put into a dish. Match with a cup of hot juice. Drop on the ba

7. 

   Step7:Dish with sauce. Perfec