Rinse the goose pieces thoroughly with cold water to remove any blood; this will make the goose meat taste fresher and more aromatic.
After soaking for a while, Lin Xu placed the large iron pot on the stove, added the cleaned goose pieces, water, scallions, ginger, and cooking wine, then turned on the heat to start boiling.
"Are you starting by boiling it first?" Shi Wenming glanced over, thinking his nephew would just marinate it a bit before frying it.
Lin Xu said with a smile, "First, boil it until it's parboiled, then fry it. This method makes the dry-fried goose pieces taste better."
Soon, the water in the pot began to boil.
He used a spoon to skim off the foam. Then, he added dried chili segments, Sichuan peppercorns and star anise, cinnamon, bay leaves, Angelica dahurica, white pepper, and other spices to the pot. These were intended to eliminate any off-flavors and enhance the aroma.
