Generally with chickens, ducks and geese. Roasted goose: plum sauce, 2 perilla plums, sugar 1 tbsp, vegetarian oyster sauce 1 tbsp, 2 tbsps of plum juice, and a little water; 1. Wash perilla plums and cut into fine powder. 2. Take a bowl, add the rest of the ingredients and mix well with water for later use. 3, hot pot, pour the sauce of the second method and cook for about 3 to 5 minutes until it becomes smaller, then turn off the fire and fill the bowl. 4. Mix exercise 1 with exercise 3 and mix well.

Ingredients for ribs with plum sauce: fresh steak 400g, garlic 15g, chopped green onion 15g, raw plum, chopped green onion, tomato sauce, pork chop sauce, sugar, raw flour and sesame oil. Practice: garlic peeled and chopped into paste for later use; The original bottled plums were pitted and pressed into paste. Add water soaked in plums, post sauce, tomato sauce, chopped dried onion, garlic and appropriate amount of sugar, and mix well for later use. Chop the ribs, rinse with clear water for 5 minutes, then drain the water, mix well with plum sauce and corn starch, and marinate for a while. After the water is boiled, steam the ribs 12 minutes until cooked, sprinkle with sesame oil and chopped green onion.

There are many practices, and the above are for reference only.