2. Clean celery and cut it into forging;

3. Wash the ginger and cut it into ginger slices;

4. Wash the scallion, take the scallion and cut it into sections;

5. Wash the goose, cut it into pieces about 2.5 cm in size, put it in a basin, add refined salt, ginger slices, onion segments and cooking wine, and mix well for 10 minutes;

6. Put the pan on a strong fire, burn the refined oil to 70% heat, add the goose, fry it and remove it;

7. Leave a little oil in the pot, heat it to 50%, dry the Chili Festival, stir-fry the pepper and remove it;

8. Heat 40% oil in the pot, add Pixian watercress, ginger slices, and shallots, stir-fry and color, add bittern, add chafing dish ingredients, bring to a boil, and boil for a few minutes, remove the residue, pour chicken pieces, add cooking wine, Laoganma Douchi, dried Chili, pepper, celery, white sugar, chicken essence, monosodium glutamate, sesame oil, and push to turn and mix.

9. Put the pot into a steel pot, serve it with a spatula and an alcohol stove, and stir fry.