materials: 611g goose, 121g tender ginger, 1 red pepper, 3g salt, 3g chicken powder, a little soy sauce, a little ginger slice, minced garlic and onion

cut the washed red pepper in half, remove seeds, then cut into small pieces, slice the washed tender ginger, add water into the pot to boil, and add tender ginger.

2. pan with oil, add minced garlic, ginger slices, saute until fragrant, pour in the goose soaked in water, stir well, add soy sauce, salted chicken powder and yellow wine, stir well, pour in water, add soy sauce and stir well.

3. pour the washed goose into the boiling water pot, stir well, drain the blood, take it out, and put it in a plate for later use.

4. Cover, simmer for 5 minutes, uncover, mix well, add red pepper, pour appropriate amount of water starch, mix well, take out the ingredients in the pot, put them in a plate, and add the onion.

goose meat can be whole goose (the meat is tender! Good cooked), people are short of time, you can also use goose thighs and goose calves, which means: use a goose with bones! It's more chewy than simply eating!

dried mushrooms are the best choice for shiitake mushrooms, which have a stronger flavor. Don't pour out the water for soaking dried shiitake mushrooms! Instead of water when stewing goose. It's best to blanch the goose before cutting it into pieces, which can remove the fishy smell and is not so greasy.