Choose a goose that is not too fat on the market. The goose is cleaned and ready for use. (The goose used by the goose is self-supporting and fat.)
Wash all spices
Put the sugar together in the pot
Use the usual eating bowl to pull the raw 2 bowls that are about the same as the picture, then add half a bowl of water.
Put the goose into the pot and boil it. Bring it to medium heat and cook slowly.
After cooking for 5 minutes, open the lid and pour the juice on the goose with a spoon. When you see the color, cover the lid and cook for about 35 minutes. Then turn the goose back and cook the other side. Cook for another 35 minutes. 0k (When cooking, use a spatula to gently flip the bottom of the pot to prevent sticking, the juice will be thick)
This is a cooked look, is it very embarrassing?
After the geese are cool, they can be cut into pieces and the original sauce is topped. A delicious dish of Magang oyster sauce is fixed.