1, plum goose practice: _ use _ amount _, sugar, _ juice, _ wine and soy sauce _. Add _ _ oil to medium heat, fry until _ _ turns golden, and take out _ for later use. Stir-fry black beans in oil, add _ _ or water, add _ _ amount of plums and sliced sugar, season with _ _ and sugar, put them back until they are cooked, collect the juice, take out the pieces and pour in the juice.

2, big goose stew practice: wash the big goose into pieces, put it in boiling water, remove it, and clean the fine hair with tweezers. Slice the mushroom handle with an oblique knife, wash the yam and carrot, peel and cut into pieces, and wash other raw materials for later use. Add a little salad oil to the pot, add chopped green onion, ginger slices and goose, stir-fry, add cooking wine, add a proper amount of broth to boil, add other raw materials, refined salt, chicken essence and bay leaves, and turn to low heat for 30 minutes.

3, the big goose stewed sauerkraut practice: garlic slices, sauerkraut washed and shredded, coriander washed and cut into sections. Wash and cut the goose into pieces, blanch it with boiling water and take it out. Heat the oil pan, pour in the goose pieces, add pepper, aniseed, salt, chicken essence and soy sauce and stir-fry until the goose is cooked. Take another oil pan. Stir-fry garlic slices when the oil is hot, pour in goose, add a little salt and broth, stew for 10 minute, and sprinkle with coriander.

4. Braised chicken with red roasted goose sauce: Saute ginger and garlic in a small amount of oil, stir-fry the chicken for a while, add red roasted goose sauce and stir-fry evenly, and then simmer for 3-5 minutes. Sprinkle appropriate amount of sesame oil before serving, stir-fry coriander for a few times and serve. Decorate with coriander leaves.