Peel and chop the goose, boil water in a pot, add cooking wine to the water, blanch the goose after the water boils, remove the blood and take it out.

Prepare onions, ginger, garlic, peppers, potatoes and carrots.

Heat oil in the pan, stir-fry goose, stir-fry shallots, ginger and garlic, add pepper, add a bowl of water and cook.

After forty-five minutes, you should cook carrots first, then potatoes. Because potatoes ripen faster than carrots, this is my own goose, so the cooking time is not long.

After carrots and potatoes are cooked, add salt to eat.