Hakka braised goose

Today, my father cooked his specialty again-braised goose. Goose meat is cooked in many ways in Guangdong, but few people will stew it with fermented beans and garlic. It seems that only the Hakka people in Boluo often do this. This is the most popular dish among my relatives and friends, and everyone who has tasted it praises it. Now I teach you how to do it, the materials are quite simple:
1 goose (ours is about 6\7 kilograms), cut into slices for later use:
2 150 grams of garlic, 50 grams of fermented beans, salt
3 Soy sauce, peanut oil.
Practice:
First, put the goose into the pan with cold water, rinse off with cold water after flying water; pour a little oil into the pan, add the goose and stir fry, then, stir up the garlic, fermented bean, and salt, and mix

Pour into the pan and stir fry with the goose meat; stir fry constantly to prevent the bottom from being burnt. After about 15 minutes, the goose meat is dry. Add salt and soy sauce as appropriate, and stir well

; then add hot water to two-thirds of the goose meat, cover and simmer for about 10 minutes. Collect the juice and take it out of the pan. The Hakka braised goose, which is not surprising in appearance but leaves a lingering fragrance on the teeth and cheeks, and has endless aftertaste, appears.