Ingredients

1 red-billed goose

About 60 grams of dried chili pepper

1 bottle of beer

Appropriate amount of light soy sauce

Appropriate amount of dark soy sauce

Appropriate amount of clear oil

Appropriate amount of Pixian Douban

15 grams of Sichuan peppercorns

Very fresh taste, appropriate amount

Ginger, appropriate amount

Onion, appropriate amount

Garlic, appropriate amount

Steps

1. Dry Cut the chili into two sections with scissors. Soak in water. Remove with a slotted spoon and drain. Slice the ginger, cut the green onion into sections. Peel the garlic. Take a small part of the garlic and pat it lightly with a kitchen knife until the garlic is cracked. Slice the remaining garlic into pieces. , the above materials are available for later use.

2. Clean the red-billed goose. Special reminder: Carefully remove all the lymph from the neck of the red-billed goose and throw it away. Chop the washed red-billed goose into pieces for later use.

3. Add cold water to the pot, put the red-billed goose into the cold water pot and bring to a boil. Wait for the water in the pot to boil and roll for a while, then turn off the heat. Use a slotted spoon to drain out the red-billed goose and set aside.

4. Pour oil into the pot. When the oil temperature reaches 50-60% hot, add the ginger, green onion, pepper and garlic to the pot and stir-fry until fragrant. Reserve more than half of the onions and garlic for later use. Slice the reserved garlic.

5. Put the red-billed goose into the fragrant seasoning pot, start to stir-fry over high heat for two minutes, turn down the heat a little and continue to stir-fry until the red-billed goose releases oil and the meat turns brown. Dark soy sauce and light soy sauce. Here’s a reminder, you can use dark soy sauce or not, it’s up to you.

6. Open the beer and pour it into the pot of red-billed goose and stir-fry evenly. When the pot is boiling and rolling, turn down the heat to a low heat, cover the pot and simmer for 15 to 20 minutes. You can uncover it in the middle. Flip the pot lid over the red-billed goose.

7. Open the lid of the pot, stir-fry the red-billed goose in the pot to see how much soup is left in the pot. If there is little soup, add the very fresh and reserved green onions and The garlic slices will come out of the pot after a while. If the soup is too hot, stir-fry at high speed until there is almost no soup left, and then it is ready to be taken out of the pot.