One goose can be eaten three times, namely, Lu goose, roasted goose and braised goose.

1. A goose weighs a lot. A mature goose weighs at least six or seven kilograms, and the big one weighs ten kilograms. After being slaughtered, even the most sophisticated chef will get bored if he only uses one method to eat it. As a result, Xinning Shanren, who is good at esophagus, makes geese in different ways and adjusts their appetite with various flavors.

2. After the fresh geese are slaughtered, drop the blood into a porcelain bowl filled with sour water. After the leg hair is cut dirty, the goose meat is chopped into three categories: first, the hard meat such as head, neck, legs and back are put together; Second, put the tail, breast, ribs and other meat together; Then put the internal organs, the food bag and the belly meat together. Then you can make three different forms of goose meat to eat.

3. In order to save time, it is reasonable to put the first kind of meat in a pot and fry it with oil and salt. While frying, mix the second kind of meat with the prepared fried rice flour, pepper ash, pepper powder and chopped garlic. After frying the goose, put it in a pressure cooker and stew it with ginger slices, mountain pepper seeds, spiced seeds and red peppers. At the same time, put the rice noodles and goose meat in the pot for steaming, depending on the tenderness of the goose meat, both of which vary from ten to twenty minutes. During this time, you can fry the goose with blood sauce in the same way as the duck with blood sauce, but not for so long, because the meat is soft and easy to cook.