1. Goose has a neck, a bracket and wings.

2. Boil the water and smell it.

3. A bag of marinade, commonly used are star anise, cinnamon, pepper, Gan Song, fennel, cardamom, nutmeg, Amomum villosum, fragrant leaves and cloves.

4. Put water and marinade in a boiling pot.

Put some salt in it.

6. Pour in soy sauce and bring to a boil.

7. Put it on the goose's limbs and neck

8. Put some brown sugar and bring it to a boil.

9. Turn to medium heat for one hour.

10. Good pot-stewed, it will taste better when it is naturally cold.

1 1. Mixed juice, which contains sesame oil, oyster sauce, soy sauce and hot sauce.

12. Serve with the sauce.

Old goose soup:

1. Hericium erinaceus soaked her hair the night before, cut off impurities at the roots, pour warm water into a small pot, add a little alkali and stir well.

2. Put the aunt into the basin, dry it by hand and then release it. Soak 1 hour after several times, then dry with clear water, and soak again the next day (alkali can remove the odor of Hericium erinaceus, and soaking in clear water can remove the alkali taste and soften Hericium erinaceus).

3. Change the soaked Hericium erinaceus into water, tear it into pieces of any size by hand and put it in an electric pressure cooker (you can also blanch the goose in boiling water first).

4. Add ginger, pepper, onion, salt, and I put a few peppers, according to the health of meat/chicken. After stewing, pick up onions and peppers. Have a bowl before dinner with a little chopped green onion. Does it taste good？ You can try it yourself.