Materials: Goose 2000g, Astragalus membranaceus 30g, Codonopsis pilosula 15g, Yam 100g, Jujube (dried) 30g, salt, monosodium glutamate, cooking wine and sesame oil.

Exercise:

1. Wash the goose, wash the Radix Astragali, Radix Codonopsis, Rhizoma Dioscoreae and Fructus Jujubae, stuff them into the goose cavity, sew them with thread, put them into a casserole, add a proper amount of water, and boil them with strong fire.

2. Turn to low heat and simmer until the goose is cooked and rotten. Add monosodium glutamate, salt and cooking wine to taste, and take the seasoning out of the goose belly.

Red roasted goose

Ingredients: 300g cooked goose, cooking oil, onion, ginger, salt, garlic, soy sauce, brown sugar and water starch.

Exercise:

1. Cut the cooked goose into small pieces, fry it with edible oil, take it out, put soy sauce, brown sugar, water starch and salt together, and add appropriate amount of water to make a paste for later use.

2. Put some cooking oil in the pot. When the oil is hot, add onion, ginger and minced garlic and stir-fry until fragrant. Then add the fried goose, stir-fry and hook into the prepared thin paste. Then stir fry until the thin paste sticks to the goose. Put it on a plate.

Stewed goose with fermented bean curd

Ingredients: goose 100g, fermented bean curd (red) 25g, onion 10g, cooking wine 20g, ginger, garlic (white skin), salt, monosodium glutamate, sugar, dried tangerine peel, pepper, oyster sauce, edible oil and sesame oil.

Exercise:

1. Wash the goose, cut it into pieces, blanch it in a boiling water pot, take it out and drain it, and cut the onion, ginger and garlic into powder respectively. Put the red fermented bean curd into a bowl and stir until it breaks. Add water and cooking wine and stir evenly to form fermented bean curd rice.

2. Put the wok on a big fire, add cooking oil, when it is 70% hot, add chopped green onion, Jiang Mo, minced garlic and fermented milk to stir-fry until fragrant, add 1.500g broth to boil, and add 500 ml goose, cooking wine, salt, sugar, monosodium glutamate, dried tangerine peel, pepper, oyster sauce and clear water to stir well.

3. After boiling, skim off the floating foam, simmer on medium and small fire until the goose is cooked and soft, collect the thick soup on high fire, and pour the sesame oil out of the pot.

Steamed mushrooms, goose feet and chicken wings in oyster sauce

Ingredients: goose web 500g, fresh mushroom 60g, oyster sauce 15ml, monosodium glutamate, salt, sugar, onion, cooking wine, ginger and sesame oil.

Exercise:

1, soaked mushrooms, pedicled and washed; Wash the goose web wings, roll them with boiling water and take them out for later use.

2. Heat the crock, add oil, add onion strips and ginger slices, stir-fry until fragrant, then add cooking wine, oyster sauce, monosodium glutamate, salt, sugar and sesame oil, add mushrooms and goose's paw wings and stew them with salt water until the goose's paw wings are cooked, take out the chopped pieces, put them back in the original pot, and mix well to eat them in the original pot.