Cut the goose into small pieces and blanch it with boiling water.

Stir-fry in an oil pan, add shredded ginger and scallion, stir-fry for a while, add soy sauce to color, add appropriate amount of sugar, stir-fry, feel that the pan is almost dry, pour in the whole bottle of beer, cover and stew. There is no water.

Bring the fire to a low heat until the goose is soft. Add salt and chicken essence.

Note: onion and ginger must be enough. According to personal taste, you can enlarge spices, peppers, cinnamon and so on.

2. Red Roasted Goose

raw material

Material: 2000 grams of goose.

Seasoning: soy sauce 50g sweet noodle sauce100g sugar 50g star anise10g onion 20g ginger15g cooking wine15g red rice 5g marinade 2000g salt 5g vegetable oil 20g each.

manufacturing method

1. Soak Redmi in rice soup, slaughter the goose, take out its internal organs, clean it, spread it evenly on the inside and outside of the goose with a little salt, onion, ginger and yellow wine, and marinate it for several hours.

2. Put the pot on the fire, put the water to boil, put the salted goose in the water, skim the floating foam after boiling, remove and wash.

3. Add old bittern, spices, some batter, soy sauce, white sugar, Redmi juice, salt and a proper amount of water to a clean pot, boil it, then marinate the goose until its legs are tender, and take it out.

4. Start another fire, add a little oil, chopped green onion and sweet noodle sauce, stir fry in the pot, add some original brine and salt, and pour the thick marinade into the bowl. When eating, change the knife into the finished product and pour the marinade into the bowl.

3: Five cups of goose

Ingredients: a goose can't be opened.

Ingredients: a glass of wine, a glass of sugar, a cup of vinegar, a cup of light soy sauce, a glass of water, garlic sprouts, ginger, spices or arrowheads.

Heat a wok, add a little oil, saute ginger slices, and fry the whole goose front, back, left and right, hehe, all around.

It is best to use a stainless steel cauldron with garlic mushrooms or incense at the bottom. Remember, if you want a son, please keep the tip of the mushroom.

Heat the cauldron, turn the goose over, add wine, sugar, soy sauce, vinegar and water, and simmer for about 20 minutes. The delicious goose can be eaten.

Let it cool, make it into pieces, put it together, and pour in some juice.