Fuck the black and brown goose.

Ingredients:

Goose meat: one pound; garlic, ginger, light soy sauce, dark soy sauce, tangerine peel, sliced ??sugar, Zhuhou sauce, hoisin sauce, peanut butter, sand tea sauce ( appropriate amount).

Preparation steps:

Peel and wash the goose, remove the internal organs, cut into pieces, blanch and set aside.

Here in a pot, add oil, add ginger and goose meat, stir-fry over low heat until golden brown, and squeeze out the goose fat.

After frying until fragrant, remove and drain the oil to remove the fishy smell.

Adjust the sauce for the dried goose: Zhuhou sauce, hoisin sauce, sand tea sauce, sugar, light soy sauce, peanut butter, dried tangerine peel, and dark soy sauce to make a thick sauce.

Pour in the goose meat and stir-fry over medium heat until fragrant.

Add water, bring to a boil over high heat and then simmer over low heat for half an hour.

Simmer over low heat to dry out the water, remove and set aside.

In another pot, sauté the garlic segments until fragrant.

Add the goose meat, stir-fry over high heat, stir-fry, add appropriate amount of salt, cook for about 4-5 minutes, until the meat is moist and tender.

Process flow:

Preparation: 20 minutes;

Production: 40 minutes;

Prepare kitchen utensils: wok, stewing pot;

Cooking method: stir-frying, stewing.

Recipe Features:

"Dry Pork" is a unique cooking method in Guangdong. It is intended to simmer the goose meat with sauce and then stir-fry it over high heat to make it fragrant and force out the moisture.

Put it into the pot, take out an open stove, and slowly bake the goose meat over low heat until fragrant.

When you open the lid of the pot, the aroma of goose overflows, the goose meat makes a "sizzling" sound, and the goose meat with full sauce trembles slightly in the rich juice.