Stew goose with star anise, dried pepper, pepper, rock sugar, beer, onion ginger, soy sauce and other ingredients.

The main purpose of stewing goose with spices is to remove fishy smell. Goose itself has a strong smell. We stew geese mainly to get rid of fishy smell. As long as the fishy smell of the goose is well handled, the stewed goose is half done, and the rest is seasoning.

Stewed goose is as follows:

1. Cut the goose into pieces, soak it in water and bleed it. If there is still blood, blanch it with water.

2. Boil water in the pressure cooker in advance. After blanching the goose, put the meat directly in warm water and put the ginger slices.

3. Add washed pepper, star anise and cinnamon. Put the pan on low heat for 40 minutes.

4. The delicious goose is out of the pot. Goose soup should also be drunk to strengthen the body and relieve cough.