1. Wash goose and cut into pieces, add soy sauce, black pepper and cooking wine, mix well, marinate for 30 minutes, wash green pepper and red pepper and slice;
2. Put the oil in the pan, add the pickled goose pieces after the oil is hot, and stir-fry until the goose changes color;
3. Pour beer, add a little soy sauce and a spoonful of sugar, and cook until the meat is rotten;
4. Cook until the soup is basically dry, add green pepper and red pepper, add appropriate amount of salt, and stir-fry until the soup is basically dry.
The ingredients of the recipe are a goose, a can of beer, garlic, ginger, pepper and pepper.
1, cut the goose into pieces and blanch it for later use;
2. Stir-fry garlic, ginger, pepper and prickly ash in oil, turn on high fire, and stir-fry goose pieces 1 min;
3. Add 10g cooking wine, 30g light soy sauce, 5- 10g light soy sauce (light soy sauce+light soy sauce is equivalent to ordinary soy sauce) and 1g beer. If you feel that the water level is not enough, you can heat more water to keep the water level equal to the ingredients.
4. Cover the pot and turn to low heat for 30-40 minutes. Open a big fire and dry the remaining soup before taking it out.
Ingredients: goose 1/2 auxiliary materials, soy sauce, 2 tablespoons rock sugar, a little salt, 1/2 teaspoons basil, 10g ginger, 2 slices garlic, 2 shallots, 1 beer, 350ml oil, 1 tablespoon.
1. Cut the goose and wash it. Wash the gold and prepare ginger slices, garlic and onions.
2. Put a little vegetable oil in the wok, saute ginger slices and garlic.
3. Put down the basil and shallots and stir-fry.
4. Add goose and stir fry together.
5. Stir-fry the goose until it changes color and looks a little golden.
6. Add two spoonfuls of braised soy sauce and stir fry for a while, so that the goose pieces can absorb the color and fragrance of the soy sauce.
Add beer
8. The weight of beer should not exceed the weight of goose.
9. Cover the pot and simmer 10- 15 minutes over medium heat. Just add a little rock sugar when you collect the juice, and add the right amount of salt to taste according to your own taste.
Cooking tips
1. Stir-fry the ginger slices and garlic before frying the goose, so that the ginger slices and garlic are fragrant and the fried goose does not stick to the pot;
2. Before the juice is collected, adding rock sugar can play a role in brightening and seasoning;
50g of refined salt, 250g of soy sauce, 50g of sugar, 50g of Shaoxing wine, 50g of wet starch and 0/500g of crude oil100g.
working methods
(1) First put cinnamon, star anise, pepper and licorice into a small cloth bag, then put it into a clay pot, and add water (3000g) and soy sauce.
Boil the oil, salt, sugar and Shaoxing wine with medium fire, add the fat goose, and simmer for about 10 minute, then pour out the soup in the goose cavity, put it in a basin, and cook for about 30 minutes until it is cooked (insert the chopsticks into the breast meat and roll it out without blood).
After taking out and cooling, slice the goose meat on both sides, remove the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and wrap 30 grams of wet starch on the goose meat and goose skin for later use.
(2) Stir-fry the tripod with medium fire, drain the oil, when the oil is heated to 50% (about 160 degrees Celsius), drain the goose bones first, then fry the goose meat (with the skin facing upward), leave the rear end of the frying bubble away from the fire for about 3 minutes, turn it over while frying, and then return to the furnace for about 7 minutes;
Continue to fry until the bones are hard, the skin is crisp and golden, then pick it up and pour the oil into the oil return basin.
Put the goose bones into a dish, cut the goose meat into pieces with a diagonal knife and a length of 6 cm and a width of 4 cm, cover them with sweet and sour vegetables and coriander leaves, drizzle with pepper oil, and serve with Chaoshan sweet sauce or plum sauce.