The taro stew goose production method is introduced:
Ingredients used: goose 1000 grams, taro 500 grams, green onions, ginger and garlic, rock sugar 20 grams each, the column of sauce, rice wine 30 milliliters, 10 grams of black beans.
Production process:
1. the goose clean, chopped into small pieces, taro half cleaned and peeled and cut into pieces, garlic cut off;
2. pot of oil, taro pieces into the two sides of the frying into a golden brown shape, fried taro out of the standby;
3. onion, ginger, garlic, tempeh to the pot to continue to stir-fry, and then put into the sauce and brown sugar stir-frying until the brown sugar melted;
3. melt;
4. Put the goose meat stir fry, so that each piece of meat evenly coated with sauce, color and add rice wine;
5. Add the goose meat did not exceed the water, boiled over a low heat for 15 minutes;
6. Add taro pieces, stir fry evenly, cover and simmer until the taro is soft and rotten;
7. Add the garlic section to continue to stir fry evenly, the garlic can enhance the goose's aroma!
This is a great way to get the most out of the goose, but it's also a great way to get the most out of the goose.
Goose stew is very flavorful, soft and tender; taro taste powder, sweet and fluffy, the combination of the two flavors especially good, thick and inviting, and has a rich nutritional value, simple and delicious. Novel production methods often have unexpected collision of delicious, home inside their own production of a pot of delicious taro goose stew, goose meat and taro sucked full of soup, fresh and delicious.