Soy sauce goose, also known as Lu Goose, is a very famous Hakka Caicai. The method is as follows:

First, prepare the materials:

Main ingredients: Zhu Hou sauce (one spoonful), goose (half a cup)

Accessories: soy sauce (half a plastic cup), ginger (one chunk), garlic (half a cup) and soybean sauce. The soy sauce is missing

3. Heat the oil in the pan, put two small bowls of oil in the pan, fry the goose until golden on both sides, take out the pan, pour out the oil, and drain the bottom oil

4. Add ginger and garlic until fragrant, wait for the sauce, soybean sauce and half a cup of soy sauce, soy sauce and white sugar, and add five bowls of water to boil!

5. Add the fried goose and stew it for 3 minutes

6. Take the goose out of the pot while it is hot

7. Cut it into pieces, put the sauce in the pot, and serve it on a plate ~

8. It's good to eat ~

Tangxialu goose is a traditional famous dish with full color and flavor, belonging to Cantonese cuisine. This dish is an out-and-out dish in Dongguan. First of all, the word "Lu" is a native Dongguan dialect, which outsiders don't understand. When they hear "Lu Goose", they think it is "braised goose", but actually "Lu" means cooking.

Tangxia Lu goose is a Dongguan dish with Hakka flavor. Boil the goose in the prepared soup. After it is cooked, the taste is all in the goose meat, which is very fresh and delicious. Suitable for all ages, and friends who like it can try this ~