1. Ingredients: 1 goose (about 2 kilograms), 1 kilogram of old brine, spices (8 grams of grass fruits, 10 grams of star anise, 6 grams of cinnamon, 3 grams each of cloves and lemongrass, 2 grams of bay leaves, fennel,

5 grams each of licorice and kaempferol), ingredient A (5 grams of salt, 10 grams of pepper noodles, 15 grams of white wine, 50 grams of sugar), ingredient B (30 grams of red oil, 10 grams each of soy sauce and salt, 50 grams of white sugar, pepper noodles

5 grams, 3 grams of vinegar, 15 grams each of coriander, celery, minced ginger, and minced garlic), 5 grams of sesame oil, 3 grams of pepper oil, and 50 grams each of green pepper and sweet pepper.

2. Preparation method: After slaughtering the goose, wash and cut into pieces, mix well with salt, pepper, cooking wine and dry starch, then pour in a little vegetable oil, put it in a plate and marinate for ten minutes; put the wok on the fire and add the vegetable oil

Heat up the heat, put the marinated goose into the pot, add ginger slices, garlic slices, and scallion knots and saute until fragrant, then add dried chili peppers, peppercorns, and watercress; after frying until fragrant, add cooking wine, pour in broth, and add tangerine peel

, add soy sauce, chicken essence, monosodium glutamate, and vinegar. When the flavor is cooked, remove the ingredients and simmer over low heat.