1, the air-dried goose washed, cut into small pieces, ready onion and ginger, star anise, peppercorns, and then the lotus root peeled and washed, cut into pieces, standby.

2, the dried goose into the pot, add water, pour peppercorns and cooking wine blanching, drain, add oil to the pot, fragrant anise, into the blanched dry goose stir-fry, stir-fry until yellow, add onion and ginger to continue to stir-fry evenly.

3, add wine, soy sauce, rock sugar, stir-fry until the old goose color, and then add boiling water, no more than the old goose, boil, add lotus root, turn the fire stew to 1 hour, dry soup, add green and red pepper pieces, you can eat.

There are a lot of ingredients in the air-dried category, and the air-dried goose is very much in favor of asking yourself. Blow-dried goose flavor quality delicious, and beef and lamb, beef, raw pork and other meat comparison, there is a taste, in addition to duck meat is rich in nutrients, a variety of nutrients colorful, but also can be used in traditional Chinese medicine and health.