Half a goose, 2 tablespoons ginger, garlic, onion, oil, cooking wine, sesame oil, pepper, salt, chicken essence, sugar, soy sauce and plum sauce.

Exercise:

Wash the goose and chop it for later use. Slice ginger, mince onion and garlic.

Add ginger slices to the goose, cook for a while, scoop up cold water and dry for later use.

Stir-fry garlic and ginger, pour in goose and 2 teaspoons of cooking wine, stir-fry for a while, then add water, cook a little salt in soy sauce and chicken essence, and then simmer on low heat until the goose is soft and the juice is almost dry.

Add 2 teaspoons of iced plum sauce, stir-fry a little sugar and simmer for a few minutes. Sprinkle onion and sesame oil and stir well.

Braised goose in black pepper sauce:

First, the preparation materials:

Goose 400g, garlic 15g, ginger slices 15g, garlic 15g (peeled and chopped), and black pepper 20g. A little fruit juice, peanut butter and sesame oil, some salt, sugar, rice wine, soy sauce, oyster sauce and peanut oil.

Second, cooking:

Cut the goose into pieces for later use; Bring the pan to a boil, add oil, saute ginger slices, garlic, black pepper, stir-fry goose pieces until the oil comes out, and preserve the rice wine. Add water, soy sauce, oyster sauce, rice wine and peanut butter, season with salt and sugar, simmer for 45 minutes, then add garlic to boil, and finally add a little sesame oil.