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Goose: proper peel: 2 pieces of rock sugar: 1/4 pieces.

Mushrooms: ginger and garlic: soy sauce: 2 tablespoons.

Soy sauce: 2 tablespoons xo sauce: 2 tablespoons rice wine: 1 tablespoon.

Oyster sauce: salt: chicken powder: right amount.

Garlic: the right amount

Menu features: Chef Li Guocheng of Guangzhou Baiyun Restaurant has a recipe: Goose is tender and smooth, but its fragrance is not greasy. Most of them are simmered soup, and they can also be smoked, steamed, roasted, roasted, sauced and rotten. After the cook fried the goose in a pot, he colored it with soy sauce, soy sauce and XO sauce, seasoned it with rice wine, peel and sliced sugar, and cooked it with slow fire. The aroma of the pot is attractive, and the meat is tender and mellow, which makes people stay fragrant. Goose meat is flat and sweet, and it has the functions of invigorating qi, tonifying deficiency, regulating stomach, quenching thirst, relieving cough and phlegm, and relieving lead poisoning. It is suitable for people with weak body, deficiency of qi and blood and malnutrition.

Manufacturing step (7)

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1, the goose is washed and cut into pieces; Cut mushrooms in half; Stir-fry ginger and garlic for later use;

2, hot pot, directly pour the goose for about 20 seconds, add 2 spoonfuls of soy sauce and stir fry;

3. Add 2 tablespoons of soy sauce to color, stir fry for about 3 minutes and pick it up for use;

4. Add 2 spoonfuls of xo sauce, sauté ed ginger, garlic and mushrooms, and pour in goose;

5. Stir-fry rice wine 1 spoon, add peel, sliced sugar and soup, and finally add oyster sauce, salt and chicken powder to taste and put in the pot;

6. Slow fire 15 minutes;

7. Finally, add garlic and stir fry, and pour it into a hot iron pot.