"Herb oil dipped goose" is a Western dish, in the recipe has been a long lost goose dishes. Eaters feel that this dish is fat and greasy, and is a European farmhouse practice, that it can not ascend to the hall of elegance, in addition to some special restaurants, in general, it is not easy to eat this kind of production. In fact, this product is a real gourmet, both the goose meat itself flavor, but also because of the addition of herbs, enhance the flavor of the dish. In Europe, many housewives know how to prepare this dish, and usually cook a certain amount at a time and save it for better flavor.

Ingredients: light goose, goose fat, black pepper, allspice, French herbs (provencale herb, is more commonly used in Western food herbs, usually can be purchased in the market), onion, celery, garlic, chicken broth, vegetable oil, salt, chicken powder.

How to do it: Wash and cut the goose into pieces, add onion, celery, salt, chicken powder marinade for half an hour, then take out the pieces of the goose, open the wok under the vegetable oil, add garlic, the goose pieces to the part of the goose oil out of the popping aroma, add the black pepper, leaves, French miscellaneous herbs, and continue to stir-fry, and then add the chicken broth, the oil of the goose, and then cook it.