condiments

Goose (half)

condiments

Agrocybe aegerita (50g)

kitchenware

Boiling pot, frying pan

classify

Winter recipes autumn recipes Hot dishes are easy to cook for an hour.

Although it is troublesome to handle, you must pluck the goose before putting it in the pot.

Goose is boiled in cold water.

Turn on the switch, pour out the goose pieces and wash them.

Untreated wool is easy to pull up after flying over the water.

Soak Agrocybe aegerita to remove old roots.

Wash and cut into sections for later use.

The seasoning is ready.

Heat a little corn oil in the pot, add the octagonal ginger slices and stir-fry until fragrant.

Stir-fry the goose pieces over high fire.

Add red wine, soy sauce and colored milk, stir well, and pour in Agrocybe aegerita.

Add June fresh and oyster sauce, add two bowls of water to boil, and simmer for 40 minutes until the soup is thick.

Open the lid, add two teaspoons of sugar and half a teaspoon of salt (the oyster sauce is salty because it is fresh in June, so the salt should be appropriate) to collect the juice.

Let's eat. I left some more soup for the dough. It should be very good!