Cooking Steps

1. 

   Step1:Wash the goose and drain. (those who like to eat palm wings can buy more and stew together

2. 

   Step2:All the sauces I use are common. The measuring cup is the one with ginger. One cup is just 7.5 tablespoons (I don't use it myself. I like it by feeling. The taste is just right). It's almost a whole piece of brown sugar. At first, it can be a small piece of ground. Taste and adjust.

3. 

   Step3:Stir fry the fragrant goose with a little oil (the whole goose stewed meat will be smooth and tender. It's much better than chopping and then stewing. It's recommended to stew the original goose

4. 

   Step4:When the goose is golden on both sides, add some water (less than half of the goose

5. 

   Step5:Put in five cups of material (vinegar can be put in when the soup is half collected). One teaspoon of salt and oyster sauce. Bring ginger slices to a boil over high heat and then simmer over medium heat.

6. 

   Step6:Simmer in medium heat for 40 minutes (the goose is just fine, the meat is smooth and tender, the meat is just off the bone, and the taste is very good). Use chopsticks to poke it in easily. Taste can be adjusted in this link.

7. 

   Step7:Remove the goose and drain the juice until it is cool.

8. 

   Step8:The cool goose can be chopped into pieces. (those who are not afraid of heat can take advantage of it.

9. 

   Step9:Put the goose juice in another bowl.

10. 

    Step10:Pour it on the chopped Goose (let it cool and it can be heated in the microwave oven). Five delicious cups of goose will be ready. It can be started.