Ingredients: goose, green peppers, red peppers, ginger, garlic, star anise, dried chili peppers, coriander, cinnamon, cooking wine, salt, dark soy sauce, chili sauce, beer, pepper, red currant rice, oil consumption.

Specific steps:

1, a slaughtered clean fat goose, give it cut off the toes, and goose meat chopped into uniform small pieces.

2, green peppers, red peppers each a, remove the tip, cut into diamond-shaped pieces, so that you can add color to the dish, onion cut into horseshoe slices, ginger cut into slices, garlic cut into small grains, all put together.

3, and then prepare a small bowl, put a few star anise, a handful of dried chili peppers, a small handful of peppercorns, a few pieces of spices, a section of cinnamon to the bowl spare

4, pot of boiling water, cold water into the goose block for blanching, pour a little wine to fishy, put two spoons of salt, slowly cook out the blood stains in the goose block, and so the water boiled after the pot to beat the blood froth, blanching for 2 minutes or so, to pour the goose block out, and then rinse with water, drain and set aside.

5, the pot is hot, add vegetable oil skillet, slippery pot, pour out the hot oil, add cool oil, the goose into the pan stir fry for about 2 minutes, stir fry the water in the goose pieces.

6, goose pieces stir-fried incense, add star anise, dried chili peppers and other spices stir-fry a few times, and then put onions, ginger and garlic stir-fry, stir-fry garlic flavor.

7, dripping into a little soy sauce coloring, the color of fried evenly, add two spoons of chili pepper sauce, the sauce fried scattered fried incense.

8, along the side of the pan into a can of beer, beer can increase the aroma to the role of odor.

9, and then add the right amount of water did not go over the goose, add salt 3 grams, 2 grams of pepper, a little sugar to refresh, 10 grams of soy sauce.

10, the red yeast rice into the filter spoon? Immersed in the soup inside for the goose block color, so that the stewed goose block more red, and then add oyster sauce 10 grams of freshness, high-fire boil after, take out the red currant rice.

11, the goose block into the pressure cooker, after the steam, turn the fire pressure for 10 minutes.

12, wait 10 minutes after the goose pieces back into the frying pan, we should pay attention, do not burn your hands.

13, pick out the inside of the onion and ginger, dried chili peppers and other spices, turn on the heat to collect juice, soup collected to the viscous bubbling.

14, into the green and red pepper slices, a little fried, green and red pepper after the break, dripping a little oil, oil can brighten the color, and then you can plate on the table.

15, finished.

Notes

1, blanching is mainly to remove the blood in the goose block, reduce the fishy flavor.

2, the water in the goose pieces must be fried dry, so as to eat more fresh and fragrant.

3, red yeast rice is a natural edible pigment, can make the stewed goose block more red, no red yeast rice friends, with sugar color can also be.