Cut the washed red pepper in half to remove seeds, then cut it into small pieces, slice the washed tender ginger, add water into the pot to boil, add the tender ginger, cook for 1 min, take it out and put it in a plate for later use.
2. Take the pan with oil, add minced garlic, ginger slices, saute until fragrant, and pour in the soaked goose. 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 a 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 choose whole goose (tender meat! 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 mushrooms. Dried mushrooms have a stronger flavor. Don't pour out the water soaked in dried 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.