Step1:Cut mushrooms, mushrooms, winter bamboo shoots and carrots into thin shreds. Heat a small amount of base oil in the pot. Stir fry mushrooms first to taste the fragrance. Then add winter bamboo shoots and carrot shreds in turn. Finally, stir fry all mushrooms and add some white pepper. A small amount of salt is used as the basic seasoning. The saltiness is subject to no saltines
Step2:To make raw goose meat, take a piece of bean skin and smooth it. Put a proper amount of fried stuffing on one end of the bean skin. Wrap it at both ends and then roll it all the way to the other end. Be sure to roll it tightly to avoid scattering in the next operation. The rolled end can be stuck with thick starch paste
Step3:Set the green meat of plain roast goose - take the bottom pan. Pour in a little more oil. Close and pour the rolled green meat of plain roast goose into the oil pan. Fry until the skin is golden and slightly crisp
Step4:Leave the oil in the flat pot. Fry the star anise, fennel, onion and ginger over low heat. Then pour oyster sauce, sugar and soy sauce into the pan. Stir and mix the sauce. Stack the green goose in the pan. Add water to the pan. Boil the pan over high heat, then add some white pepper. Turn to medium heat and stew until the soup is dry. Cut the knife and put it into the pan when it's cool
Cooking tips:Attention - oyster sauce. The soy sauce is already salty. If you think it's not salty enough, you can use a small amount of salt to adjust and make dishes delicious.