Preparation materials:
Black brown goose (tender), red rice wine, bacon, ginger, garlic, garlic sprout, coriander, bean paste, seasoning package (star anise, licorice, kaempferia kaempferia, fragrant leaves, white soybean milk, cinnamon, fragrant fruit, clove, tsaoko, fennel and white pepper).
Production process:
1. After the black-brown goose is slaughtered, cut into pieces, absorb water with oil-absorbing paper, and add soy sauce, sugar, salt and pepper, salt, raw flour and cooking wine for curing.
2. Wash and cut the bacon, chop the lobster sauce, peel and cut the ginger, wash and cut the coriander, and cut the garlic seedlings.
3. Put the bag into the pot, add a little boiled juice, take it out and pour it into the pot. Add lobster sauce, bean paste, oyster sauce, salt, sliced sugar, chicken powder, column sauce and soy sauce (remember not to have too much water).
4. Fry the salted goose in a non-stick pan until golden brown.
5. Start making drunken geese: put oil in a hot pot to burn. Add garlic, minced garlic, ginger and bacon and stir fry. Pour in the fried goose and stir well. Pour in the sauce and red rice wine. Cover it and bring it to a boil. Light it with a musket along the lid and the fire will burn.
6. When the fire is over, open the lid, turn it over a few times, cover the lid and stew for 20 minutes, then add the garlic sprouts and coriander and stir-fry until cooked.
Tip:
1, the drunken goose should be tender, smooth and delicious, and it is best to use tender goose, otherwise it will be pressed in the pressure cooker to make the drunken goose.
2. It is best to marinate the meat and fry it until golden brown. Don't blanch, or it's firewood, which doesn't smell so good.
Although drunk goose is delicious, it is easy to get angry. Those who are afraid of getting angry can add a little water during cooking, which will not affect the taste!
Many people know that the sauce of drunken goose is very important, so I will share it with you today. Do you like it? Yes, very much! Thanks for reading!