Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.

Seasoning: Chili oil10g salt 4g pepper 2g cooking wine10g rock sugar10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g scallion 5g pepper (red, sharp and dried) 5g pickled pepper 5g ginger 3g mustard tuber10g coriander/kloc-.

Production method

1. Cook the goose, remove the bones and chop the meat into strips;

2. Wash bamboo shoots and cut them into sections;

3. Slice the konjac, put it in a boiling pot, and take it out to control the water;

4. Slice ginger and mustard tuber;

5. Wash coriander and cut into sections;

6. Heat the wok with red oil, add dried Chili, pickled pepper, pickled ginger, pickled mustard tuber and garlic and saute until fragrant;

7. Put the roasted goose, bamboo shoots, konjac slices and water into the pot to boil, and add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate to cook until the goose is cooked;

8. Finally, sprinkle with chopped green onion and parsley.