Magang goose, taro with red buds, vermicelli sauce,? Seafood sauce? Sesame sauce, Kaiping Shuikou sufu sauce, southern milk sauce, soy sauce, spiced powder, Sihui skin, onion, ginger, etc.

Production steps:

1, kill goose, remove hair, wash and dry. To keep the goose's body intact, you must dig out its lungs.

2. Wash and cut garlic seedlings into small pieces for later use, and wash fennel and fennel for later use.

3. Mix all the remaining auxiliary materials together, stir into paste, add garlic sprouts and fennel, and stir evenly again.

4. Wipe the whole goose dry with the prepared sauce and put it on the stomach.

5. Put the whole goose with sauce in a large plate, put it in a large pot with cold water, cover the lid and steam for one hour.

6. After one hour, take out the cooked goose, let it cool, and prepare to cut into pieces. The goose juice in one plate is put in another basin.

7. Heat the pot, add proper amount of peanut oil, stir-fry the chopped goose in the pot for a few times, then add the goose juice, cover the pot, and simmer for about 10 minute on medium heat, then cook the goose until the juice is full.

Fish zaichui goose

Ingredients: Magang Goose, Red Bud Taro, Bamboo Post Sauce,? Seafood sauce? Sesame sauce, Kaiping Shuikou sufu sauce, southern milk sauce, soy sauce, spiced powder, Sihui skin, onion, ginger, etc.

Practice: Clean the 88-day-old Magang goose and marinate it thoroughly with seasoning powder, salt, vermicelli sauce and spiced powder. Peel and wash taro with red buds; Mix all kinds of sauces into sauces according to a certain proportion; Put the salted goose and taro into a wok, pour in the sauce and a little water, and whole the goose at high temperature? Cooked, chopped, Will? Pour the goose paste on the goose noodles and serve.

Features: Being able to occupy a place in Jiangmen's top ten flavor dishes really deserves its reputation. Its skin is smooth and tender, and its taste is unique. In addition, the subcutaneous fat layer is thin, and the goose is fragrant but not greasy. Red-bud taro, which went on the market around August 15, was very well matched with goose meat under the action of sauce, which not only absorbed the fragrance of goose oil.