Cantonese people like to cut or chop goose. Goose is delicious, and chopping is the original flavor. The goose meat made by these two methods tastes very good. On holidays, we Cantonese will be a goose to entertain guests. In addition to goose meat and chopped goose meat, there is another way to eat it, that is, stew goose meat in a row. It's also very simple, and it tastes unique and delicious, and it's very respectable to entertain guests.

Ingredients: 1 farm goose, 1 ginger, half garlic, three garlic sprouts, south milk, 1 teaspoon sugar, salt, soy sauce, peanut oil, Erguotou, boiled water, etc.

The specific steps are as follows:

Step 1: Prepare a farm goose weighing 7 kg, clean it, remove the fat and lymph from its neck, thoroughly clean it, drain the water, then cut the goose into small pieces, remove the ass of the goose with the heaviest smell, put the cut goose into a large plate, add two spoonfuls of column sauce, sprinkle a small bowl of southern milk, 65,438+0 teaspoons of sugar, etc.

Step 2: At this time, let's prepare some ingredients. Prepare a large piece of ginger, peel, wash and cut into granules or thick slices. Peel and wash the first half of garlic and cut into granules. Then prepare three garlic seedlings, clean them and cut them into sections for later use.

Step 3: When the goose is almost cooked, prepare a bigger wok and pour some peanut oil into the hot wok. You can also use cooking oil to pour the prepared ginger and garlic into it and stir-fry until fragrant. Stir-fry the ginger and garlic until fragrant, then pour in our salted goose and fry it dry first.

Step 4: Because the goose meat is preserved, you must control the heat when frying, otherwise it will be easy to paste the pot. As long as you can't paste the pot, try to fry it with strong fire, so that the fried goose will be more fragrant.

Step 5: When the goose is fried until the water is dry and there is a little oil, pour it into Erguotou twice, and then continue to stir fry. If there is no Erguotou, you can also use white wine or cooking wine instead.

Step 6: Fry the goose until it is dry and fragrant, turn off the fire and transfer to the casserole. Then, we pour the right amount of boiling water, which is similar to that of geese. Cover the pot, turn the fire to boil, and then turn to medium and small fire for half an hour. If you want to eat soft and rotten food, you can add more water and stew for a long time. If the goose is older, it needs to be stewed for a long time.

Step 7: Well, it's almost time. Now turn the fire to the maximum. Open the lid and collect the juice while stirring with a spoon. Juice doesn't need to be collected too dry. It smells good for bibimbap.

Step 8: It's almost time for the soup to thicken. Turn off the fire, sprinkle with garlic and serve. It is delicious. I'm hungry when I smell it, and my mouth is watering.

This delicious Cantonese-style goose stew is ready, and friends who like it can try it. The goose meat made in this way is delicious and not greasy. It is very suitable for entertaining guests on holidays. The more you eat, the more you want to eat

Do not copy or carry without permission. Once found, the responsibility will be investigated and the rights and interests will be safeguarded!

Only food and love can live up to it; Eating is a pleasure, taste is a taste, and cooking is a happiness!

Hello, everyone, I am Tietou, a Hakka who loves to cook!

There is no gorgeous language, no magnificent environment, and some are just iron-clad people who cook for their families with their hearts; Share with you detailed home cooking recipes, Hakka food, home cooking snacks and so on. If there are any shortcomings, welcome your advice! In the world of food, let's make progress together and cook more and more food for our families.