Ingredients
500 g (about 1 lb) boneless goose meat, 30 g scallion leaves.
Seasonings
10 g Sichuan peppercorns, 1 teaspoon salt, 1/2 teaspoon MSG, 2 tablespoons vegetable oil, 1000 g (about 4 cups) master stock.
Steps
1. Wash the goose meat thoroughly, blanch it in boiling water, then remove and drain well.
2. Bring the braising liquid to a boil in a pot, add the goose meat, and simmer over low heat for 1.5 hours until cooked through. Remove and let cool, then debone and cut into strips about 8 cm (3 inches) long and 3 cm (1 inch) thick. Arrange neatly on a serving plate.
3. Wash the Sichuan peppercorns and scallion leaves, then mince them into a paste to make the Sichuan peppercorn and scallion paste.
4. Heat oil in a wok until it reaches about 60% of its smoking point (moderately hot), pour it into a bowl, then add the Sichuan pepper paste, salt, MSG, and sesame oil, stirring to combine, and drizzle the mixture over the goose meat before serving.