Goose eggs (about 500g), 4 white mushrooms, half a onion, 4-6 small red peppers, a spoonful of lobster sauce, a small piece of ginger, 2 cloves of garlic (peeled and sliced) and a proper amount of coriander. Prepare seasoning: salt, oil, soy sauce and pepper.

working methods

1. Clean goose eggs in advance, slice white mushrooms, shred onions, shred small red peppers, cut ginger into small pieces, and wash coriander.

2. Peel the goose eggs with a knife, apply a little salt and marinate for 10 minute.

3. Tear the tin foil bigger and spread it in a baking tray for later use.

4. Add oil to the wok. After heating, put a few slices of ginger first, then put the goose eggs in the pot and put them in the center of the tin foil.

5. Leave the bottom oil in the wok, heat it, stir-fry ginger slices and lobster sauce for a few times, add onion and small red pepper and stir-fry, add white mushroom slices, add salt and soy sauce, stir-fry evenly, stir-fry until the mushrooms are soft, add pepper, stir-fry evenly and turn off the heat.

6. Pour all kinds of fried seasonings and soup together on the goose eggs, wrap them in tin foil, roll the edges and press them tightly.

7. Preheat the oven and fire it up and down 200 degrees. After preheating, put the tin foil package together with the baking tray in the middle of the oven for about 25 minutes, take out the paper package and sprinkle with coriander.