Ingredients: 500 grams of goose.

Accessories: pepper (red tip) 100g.

Seasoning: 50g ginger, soy sauce 15g, 50g yellow wine, 2g salt, monosodium glutamate 1g, 25g garlic (white skin), 2g sesame oil, refined lard 100g, and starch (corn) 15g.

1. Wash the goose, drain the water, and cut it into 3 cm square pieces;

2. Wash and peel ginger and cut into diamond-shaped pieces;

3. Wash the big red pepper, remove the pedicels and seeds, and cut into small slices for later use;

4. Put the frying spoon on high fire, add cooked lard (75g) and heat it to 80% heat. Stir-fry the tender ginger a few times, and then stir-fry the goose;

5. Drain the water, cook the yellow rice wine, stir-fry for 3 minutes, add soy sauce and refined salt (1.5g) and stir-fry, then add garlic cloves and broth (500g), stew for 20 minutes, and put the goose in a big bowl.

6. Heat the bottom oil in the frying spoon to 60% heat, add red pepper and salt and fry until cooked, then pour in goose, add monosodium glutamate, thicken it with wet starch, turn it over a few times, take it out of the spoon and put it on a plate, and sprinkle with sesame oil.

The red roast goose made in this way is particularly tasty, delicious, delicious, nutritious and delicious.