Dry the goose in a frying pan. Ingredients: half an air-dried goose, one lotus root, eight to ten peppers, one onion and about four or five garlic seedlings.

Slaughter the goose to a suitable size, and then prepare an appropriate amount of star anise, cinnamon and dried millet pepper. The goose meat on the chopping board is air-dried, so it looks particularly black, and the photos without beautification will look more real. Although the air drying time is not too long, it seems that the surface of goose meat is almost dry.

Pour a proper amount of vegetable oil into the pot, then add the goose and stir-fry for about 3 minutes. Then put the chopped onions into the pot with other prepared spices and ingredients.

The processing method of Erjing pepper is very simple, just cut it into small pieces. After all the spices are fried, you can put the chopped peppers in the pot and heat them together for two minutes. Stir-fry until it is very light, and you can get the oil. The main function of pepper is to enhance the spicy taste of the whole dish.

Finally, the ingredients put into the pot are lotus root, as well as hot sauce and bean paste, and a proper amount of salt. When processing lotus root, it is necessary to peel off the epidermis first, then clean it and cut it into pieces.

The whole cooking process takes about 30 minutes.