Cooking Steps

1. 

   Step1:Chop half the goose into pieces. Two pieces of goose blood (duck blood can be used) are cut into thick slices. Add half of the water to the pot. Add more cooking wine. Put in the goose blood. Blanch the water. Take out the drained water and put it into the pot.

2. 

   Step2:Just boiled the water of goose blood. Put in the goose. Blanch and drain. Heat the pot and add some canola oil. Stir fry the chili, garlic and ginger in a small heat. Stir fry the goose in high heat. Stir fry for a while. Add a little hot pot seasoning. Two spoonfuls of chili sauce. One and a half spoonfuls of chicken essence, three spoonfuls of salt (small spoonfuls in the seasoning box), six ice sugar, two octagons. Stir fry and put in a bottle of beer.

3. 

   Step3:Put all the ingredients together into the pot with goose blood. Cover the pot. Bring to a boil. Simmer for more than an hour. Old geese don't rot easily. The more stewed, the more fragrant.

4. 

   Step4:The stewed old goose slowly collects the juice. Sprinkle the green garlic and lift the fragrance.

5. 

   Step5:Spicy goose pot.