Half a roast goose, potatoes, sour plum sauce, salt

working methods

1, peeled potatoes, washed and sliced, fried potatoes, covered with water, cooked, seasoned with salt and served.

2. Heat the pot again, put the roast goose to boil, add the sour plum sauce after the juice of the roast goose is boiled, then cook until the juice is collected, and then spread it on the potato noodles.

material

Half a goose (my family only uses one breast), a little taro seeds, column sauce, ginger, onion and garlic.

working methods

1, cut off a piece of flying water for later use;

2. Stir-fry the ginger, onion and garlic in the pot, add the column sauce and stir-fry, add the geese flying over the water and stir-fry, so that each goose is evenly stained with the column sauce, and then add the taro and stir-fry.

3. Then put all the ingredients into the casserole, add the water just after the goose meat, and simmer for two hours.