material
Half a goose; 3 to 4 tablespoons of soy sauce; 8 slices of ginger; 1 garlic; Cinnamon1; 2 tablespoons of cooking wine; A little dried Chili; Soy sauce 1 spoon
working methods
Cut the goose into pieces and blanch.
Add seasoning when cutting, and add more if you like spicy food.
Cold oil in a hot pan, add rock sugar, stir-fry over low heat to get a sugar color.
Add goose ginger slices and stir fry.
Add cooking wine, stew for a while, add light soy sauce, stir-fry and color.
After coloring, add the previously cut ingredients.
Heat the water, and the amount of water is equal to that of goose.
Cover the pot, bring to a boil over medium heat and stew for another 35 minutes.
Add some sugar and chopped green onion before cooking, and it will begin. You can also try.
Sour plum goose
material
Two bottles of sour plum sauce; A goose; A light goose; Ginger slices; Original pumping; Old pumping; Sliced sugar (yellow sugar); White vinegar cannot be added; Column sauce; salt
working methods
Wash the goose, remove the fine hair and drain the water for later use.
Put a little oil and ginger slices in a hot pan and stir-fry the goose. If the wok is too small, you can cut it in half and cook it.
Roll from time to time and fry until golden on both sides. There will be a lot of goose oil when frying, which can be directly poured out or packaged for cooking.
Add some soy sauce, soy sauce, sliced sugar, salt, oyster sauce and sour plum sauce to taste. Add less than 2/3 of the water of the goose, boil and simmer. Please be sure to turn the goose over with a piece of sugar (yellow sugar) in the middle of the stew, so that the taste will be even.
Stew the goose to taste, collect the juice and taste it. If it is not sour enough, you can add an appropriate amount of white vinegar, pick up the goose, put it aside to cool, then chop it up and hold the juice for later use.
Take a pot of goose oil, chop a piece of goose meat with two spoonfuls until it is fragrant, stir well, then pour in the sour plum juice just now, continue to simmer for 15 minutes, and collect the juice and serve.