Dishes and efficacy: home-cooked recipes for delaying aging, indigestion, nourishing yin and strengthening spleen and appetizing. Technology: Steamed goose with black bean sauce. Material: main ingredient: goose 600g.

Accessories: 50 grams of lobster sauce and 50 grams of lotus leaf.

Seasoning: 5g of ginger, 5g of onion, 5g of garlic (white skin), 5g of pepper (dried red tip), 2g of salt, 2g of pepper, 2g of chicken essence, 5g of carved wine, 4g of oyster sauce10g, 4g of starch (corn), 3g of pepper and 5g of sesame oil15g.

The practice of fragrant goose lobster sauce;

1. Slice the goose, soak it in cold water to remove blood, take it out and drain it;

2. Onions, ginger, garlic and dried peppers are chopped for use;

3. Chop the lobster sauce into mud, put it into a bowl, add salt, pepper, chicken essence, sesame oil, carved wine, oyster sauce, Jiang Mo, minced garlic and wet starch, and then put the goose slices into the bowl and mix well;

4. Soak the lotus leaf in boiling water, trim it neatly, put it at the bottom of the plate, and neatly code the goose slices on the lotus leaf;

5. Heat the vegetable oil in the pot, add pepper and stir-fry pepper oil for later use;

6. Wrap the lotus leaf tightly inside, put it in a cage, steam for 20 minutes, and take it out;

7. Uncover the lotus leaf and sprinkle with chopped green onion and dried red pepper;

8. Put the pot on the fire, add pepper oil and heat it to 70%, then pour it on the goose slices.

The food of lotus leaves is similar: lotus leaves are afraid of tung oil, poria cocos and silver.