Lu shui e (Teochew braised goose)

Method

1. 1 Wash the goose thoroughly, rub it with salt and Shaoxing wine, then let it drain for 20 minutes.
2. 2 Roast cinnamon sticks, star anise, cloves, galangal, and crushed garlic in a pot for 3 minutes until fragrant.
3. 3 Melt rock sugar until it turns a reddish-brown color, then add soy sauce and water, and boil it to make a stew.
4. 4 Place the goose in the pot and simmer over low heat for 90 minutes, turning it over every 20 minutes and ladling the broth over the skin.
5. 5 Remove the goose from the pot and let it drain for 15 minutes. Slice it thinly, pour the broth over it, and sprinkle with chopped scallions.

With an appliance

• Oven 2 hr 20 min

  Replace step 4: cover and braise the goose in a cast iron pot on the middle rack of a 160-degree oven for 75 minutes, turning it once at the 40-minute mark; let it drain for 15 minutes as in step 5 to prevent the skin from becoming soggy.