busy and exhausted

Only the local goose is taken to Shangzhuang to be cooked.

Thaw, rinse off the blood, and drain the water.

The condiments were prepared, but there were no star anise at home, so on a whim, I used five-spice powder as a substitute.

Heat the iron pan, low heat. Place the goose skin side down, lightly sauté the goose skin until slightly yellow.

The goose has rendered its fat.

While hot, apply dark soy sauce and marinate for fifteen minutes, then use a tool to poke holes in the goose to allow the flavor to penetrate. Holes

Bring water to a boil in an iron pot, add scallions, ginger, garlic, star anise, cinnamon, tsaoko, and rock sugar.

Put in the marinated goose.

Add salt.

Add light soy sauce.

Cover with a lid and simmer on low heat.

Flip it every few minutes. Cook for about 40 minutes.

Off the stove.

Cut into small pieces with kitchen scissors.

Bring the sauce to a boil and reduce it.

Save the juice.

Drizzle some over the roast goose. You can also dip it.