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Technology: Stewed goose with fermented bean curd. Material: main ingredient: goose 100g.

Seasoning: fermented bean curd (red) 25g, scallion 10g, ginger 5g, garlic 5g (white skin), salt 4g, monosodium glutamate 2g, cooking wine 20g, sugar 5g, dried tangerine peel 10g, pepper 1g, oyster sauce 10g and sesame oil.

Stewed goose with fermented bean curd;

1.

Wash the goose, cut it into pieces, put it in a boiling water pot, remove it and drain it;

2.

Chop onion, ginger and garlic respectively;

3.

Stir the red fermented bean curd into pieces in a bowl, add water and cooking wine and mix well to make fermented bean curd for later use;

4.

When the wok is on fire, add lard. When it is 70% hot, add chopped green onion, Jiang Mo, minced garlic and fermented milk and stir-fry until fragrant;

5.

Add broth (500g), bring to a boil, add goose, cooking wine, refined salt, white sugar, monosodium glutamate, dried tangerine peel, pepper, oyster sauce and water 500ml, and stir well;

6.

After boiling, skim off the floating foam, stew over low heat until the goose is cooked and soft, collect the thick soup over high heat, and pour the sesame oil out of the pot.