Braised greylag goose with dried chestnut mushroom


1/2 greylag goose

100 grams dried chestnut mushroom

1 piece ginger

1 piece scallion

5 dried red chilies

1/2 teaspoon black pepper

1 star anise

1/2 cup beer

1/2 teaspoon chicken powder

1 tablespoon white sugar


1. Immerse the dried chestnut mushrooms in hot water for 2 hours, take out, rinse


2. Slice the scallion and ginger


3. Cut the greylag goose into chunks


4. Drop the greylag goose chunks in a skillet, pour some cold water in the skillet, heat the skillet over high heat, bring to a boil, boil for 3 minutes, take out the greylag goose, rinse with cold water, drain


5. Heat another skillet over high heat, pour vegetable oil in the skillet, heat the oil until shimmering, pour white sugar in the skillet, stir until caramelized


6. Add the greylad goose in the skillet, stir until coated


7. Stir until fragrant and golden


8. Add star anise, black peppers, ginger, and dried red chilies in the skillet, stir until fragrant


9. Pour beer in the skillet, drop the mushrooms in the skillet, stir until even


10. Pour some water in the skillet, bring to a boil, turn down to low heat, stew for about 30 minutes, until thoroughly cooked


11. Drop the scallion in the skillet, turn up to thicken, once thickened, season with chicken powder


12. Serve