Cooking Steps

1. 

   Step1:Kill goose and pluck clean hai

2. 

   Step2:Drain the slaughtered goose. Reserve.

3. 

   Step3:Chop the ginger, ginger and shallot. Pour in all the ingredients. Stir well. Apply to the drained goose. Spread evenly inside and outside and marinate for half an hour.

4. 

   Step4:Heat the oil in the pot. Put in the goose. Color the two areas yellow. Pour the marinated sauce into the pot. Add water. Submerge the whole goose. It's better to heat it up.

5. 

   Step5:Take a small dose of garlic and celery and stuff it into the goose belly. Add five spices and simmer in low heat. Turn over when the water is less than half cooked. Continue to simmer until the juice is collected.

6. 

   Step6:Marinate well, let it cool and drain the juice. Chop and set the plate.

7. 

   Step7:In this dish, Shajiang is an important factor