Ingredients: goose 1 each, 2 potatoes, a little ginger, onion 1 root, 2 star anise, 2 cinnamon, 3 fragrant leaves, 2 dried peppers, half-fried spoon of cooking wine, soy sauce 1, moderate soy sauce, moderate salt, moderate rock sugar, half-fried spoon of soy sauce and moderate sauerkraut.
Steps:
1, add cooking wine and ginger slices into the pot with cold water and blanch. After boiling, skim off the floating foam, continue to blanch until no floating foam emerges, and take it out for later use.
2, onion, ginger, pepper, octagonal cinnamon leaves, dried Chili rock sugar.
3, the oil temperature is 50% hot, stir-fry spices in the pot and give off fragrance.
4. Stir-fry the goose and stir fry.
5. Stir fry in medium heat.
6. Stir fry until the epidermis is slightly burnt.
7, it is recommended to use red wine, no red wine cooking wine can also be.
8. After the meat is slightly burnt, put cooking wine, soy sauce, soy sauce, soy sauce, soy sauce is brown, and how much to put according to your own preferences.
9. Add seasoning and stir well, add enough hot water, boil over high fire and simmer over low heat. Add salt when it is cooked.
10, put as much sauerkraut as you like.
1 1, sauerkraut should be washed twice with water before eating.
12, I feel that the goose is almost ripe. Put potatoes and sauerkraut. When the potatoes are cooked, you can eat them.