Ingredients: goose, salt, star anise, cinnamon, ginger and pepper.

1, cut the goose into pieces, soak it in water and bleed it. If there is 100 fruit blood, blanch it with water (two hours is usually enough). )

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

3. Add washed pepper, star anise and cinnamon. Put the pan on low heat for 40 minutes. Because domestic geese are difficult to cook. If you buy feed geese, 15 minutes is enough. )

4. Delicious goose meat is required to be cooked. Goose soup should also be drunk to strengthen the body and relieve cough. Don't put salt until you finish it. )

Extended data:

Shopping tips:

1, it is best to choose live geese to slaughter on the spot. Generally, healthy and fresh geese have clean and shiny feathers and lively and fierce eyes.

2. After the slaughter, the bleeding is clean and the blood is deep red. After plucking and pruning, there is a slight fishy smell, but there is no smell.

3, shredded pork is white, the meat is elastic, and there is no induration. Inferior goose, possibly sick goose or plague goose, is slaughtered after death and bleeding is not complete. From the meat color point of view, the color is darker than normal goose meat, with poor meat feeling and hard hand feeling.