Half a goose (about 4 kg), 50 grams of ginger and 2 grams of leek.

Seasoning:

Rapeseed oil 100g, beer 1 bottle, Chinese liquor 5g, star anise 3, oyster sauce 4g, shrimp sauce 3g, salt 3g, crystal sugar 15g, soy sauce 15g, bamboo post sauce 10g, and white pepper 2g.

Exercise:

1. Remove goose oil from the slaughtered old goose first;

2. Then divide the goose in two;

3. Cut the goose in half and put it on the plate for later use;

4. Replace the goose gizzard with a knife and slice it for later use;

5. Cut the goose intestines in the middle and tie them into knots for later use;

6. Replace the foie gras with a knife and cut it into pieces for later use;

7. Replace the goose blood with a knife and cut it into pieces of appropriate size for later use;

8. Replace the ginger with a knife and slice it for later use;

9. Add four spoonfuls of original soy sauce to the plate;

10. Then add three spoonfuls of pillar sauce;

1 1. Add water to the pot under fire, and then blanch the goose pieces in cold water;

12. At the same time, add a little white wine to remove fishy smell;

13. After blanching, take out the goose pieces, and then blanch the goose viscera in a pot;

14. Wash the blanched goose pieces and goose viscera separately for later use;

15. Heat the pot and add a proper amount of rapeseed oil;

16. Put the ginger slices into the pot;

17. Then add 3 star anise and stir-fry with ginger slices until dry;

18. Put the goose pieces into the pot and stir fry;

19. Stir-fry goose skin until slightly burnt;

20. Put the original soy sauce and post-sauce prepared in advance into the pot;

2 1. Stir the sauce and goose pieces, stir well, and then add a bottle of beer;

22. Then add the right amount of boiling water;

23. Next, add appropriate amounts of oyster sauce, shrimp soy sauce, salt and rock sugar respectively;

24. Then put the goose intestines, foie gras and goose gizzards into the pot;

25. Cover the pot and simmer for 40 to 50 minutes;

26. Then pick out ginger slices and star anise;

27. Put goose liver and goose blood into the pot respectively;

28. Sprinkle a little white pepper;

29. Cover the pot and cook for 2 ~ 3 minutes;

30. Further collect the soup until it is thick;

3 1. Take out the pot and put it into the basin;

32. Sprinkle a little chives to improve the taste.

▲ Chef's Tip:

1. The so-called old goose refers to the goose whose growth period is more than one year, and the goose whose growth period is less than one year is the gosling. The goose used in this paper is a gosling, weighing 8 Jin.

2. Bamboo paste is an excellent sauce for cooking poultry meat. Besides soybeans, there are sesame seeds. The addition of sesame seeds makes the post-bamboo sauce unique and mellow.

Stir-fried ginger is very important, it takes at least two minutes.

4. Goose liver and goose blood need to be put in 2 ~ 3 minutes before the last pot. If you put it too early, it will get old and not delicious.