Main Ingredients

Goose half Pickled Pepper and Pickled Ginger a little

Maize Pepper more than thirty peppers 150g green peppers

Ginger a little Pepper a little

Ice Sugar a little Sichuan Bean Sauce a spoon

Salt appropriate amount of monosodium glutamate a little

Garlic 100g Konjac 350g

Epiglochus and Sannaeus a little Beer 100ml

Double Pepper Konjac Roasted Goose Steps

1.? The konjac is cut into small pieces, soaked in water and set aside, this process is to remove the excess alkali flavor.

2.? Pickled pepper and pickled ginger chopped, a spoonful of bean paste, garlic cut small spare.

3.? Green pepper cut hobnail, standby.

4.? I also flavored it with my husband's beer, which has a somewhat strong flavor, so I used less than half of it.

5.? Put vegetable oil in the pot, after the oil is hot, pour into the slaughter of small pieces of goose meat stir fry, the purpose is to fry the water, so that the meat is more chewy. Meat color change into pepper, ginger, star anise, Sannai together stir fry. This process of their own time. After that, pour into the pickled pepper, pickled ginger, bean paste and stir-fry together, and then add the right amount of water, beer, pepper, salt, rock sugar and other ingredients, braised for one and a half hours. Then add the konjac and continue to braise. Add green pepper and monosodium glutamate (MSG) before starting the pot, of course, you can not put MSG, because the flavor is already very fresh.

6.? Start, eat the meat first, the rest of the soup can be boiled potatoes, lotus root, vermicelli.