Roasted vegetarian goose

Overview

Roast vegetarian goose, vegetarian and meat dishes, really more delicious than meat

pieces of fried bean skin.
Prepare marinade, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, a little salt, an appropriate amount of cumin, an appropriate amount of peppercorns, 1 small section of cinnamon, 2 star anise, onion, ginger, garlic, 3 bay leaves, 1 strawberry, 4 dried chili peppers, 10 shiitake mushrooms, and 6 rock sugar.
Soak the bean skin until soft. (Be careful not to soak it for too long, as long as it is soft enough not to crack when folded)
Fold the tofu skin into three parts and roll it up. After rolling, tie it tightly with cotton rope. (Or you can just stack them)
Put oil in a pan and fry the rolled tofu skin until the surface is golden brown.
Add all the seasonings, add water and touch the bean skins, bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes to allow the flavor of the seasonings to be fully absorbed by the bean skins. (I added a handful of shiitake mushrooms)
About 30 minutes, turn to high heat to reduce the juice.
When the soup is almost gone, you can start the pot.
Take it out and put it in a container to cool. The cooled vegetarian goose can be cut into shreds or cubes and eaten directly or served cold! Use.