Roasted Vegetarian Goose

Roasted Vegetarian Goose：250g，Coriander：10g，Bell Pepper：2g

Sesame Oil：15g，Soy Sauce：10g

Let the vegetarian goose stay in the freezer for 24 hours and then defrost. Cut the vegetarian goose into pieces about 2mm thin (ideally the same size). Place the pieces on a plate and brush on sesame oil. Chop coriander and bell peppers and put them into the sauce plate, before adding soy sauce.