Prepare materials

Goose: proper peel: 2 pieces of rock sugar: 1/4 pieces.

Mushrooms: ginger and garlic: soy sauce: 2 tablespoons.

Soy sauce: 2 tablespoons xo sauce: 2 tablespoons rice wine: 1 tablespoon.

Oyster sauce: salt: chicken powder: right amount.

Garlic: Right amount?

Production steps

1, the goose is washed and cut into pieces; Cut mushrooms in half; Stir-fry ginger and garlic for later use;

2, hot pot, directly pour the goose for about 20 seconds, add 2 spoonfuls of soy sauce and stir fry;

3. Add 2 tablespoons of soy sauce to color, stir fry for about 3 minutes and pick it up for use;

4. Add 2 spoonfuls of xo sauce, sauté ed ginger, garlic and mushrooms, and pour in goose;

5. Stir-fry rice wine 1 spoon, add peel, sliced sugar and soup, and finally add oyster sauce, salt and chicken powder to taste and put in the pot;

6. Slow fire 15 minutes;

7. Finally, add garlic and stir fry, and pour it into a hot iron pot. =

Roasting goose in Chaozhou

Features: Chaozhou marinade is simple, but it is also sweet and delicious.

material

Ingredients: goose 1.

Ingredients: 2 slices of ginger, 2 teaspoons of salt, proper amount of soy sauce, a little color oil, a little borneol sugar, 6 slices of star anise and a little spiced powder.

Practice of Chaozhou salted goose

1. After cleaning the goose, put it in a pot, add a proper amount of water, and it is best to soak the whole goose, add ginger slices and a proper amount of salt, and cook until it is 80% mature. Turn the goose over a few times during cooking to avoid sticking to the bottom and cook evenly. Pick up and drain the water.

2. Boil the marinade: heat the oil in the pot and explode the star anise. Add soy sauce, colored oil, allspice powder and borneol sugar, and turn off the heat after the sugar is dissolved.

3. Put the whole goose into the pot, cook it evenly with gravy, pour it on the goose (as much gravy as possible), and cook for about 15 minutes, and the juice is almost dry.

4. Wait for the goose to cool before cutting into pieces.

Taishan Wuwei goose practice

material

a goose

Chenpi yikuai

Illicium verum L.

Ginger

Light soy sauce or soy sauce.

Appropriate amount of barbecued pork sauce

Practice of Taishan Wuwei goose

Wash and dry the goose, or it will leak oil. Be sure to dry it, and don't drip!

Put the right amount of oil in the pot and turn the goose over and over until the whole goose is golden brown. Many geese will be fried at this time.

Add soy sauce to color, you can use soy sauce.

Add one piece of dried tangerine peel, one piece of star anise and some pieces of galangal, then decoct, roll up the goose, and add a proper amount of water, the water should be soaked to two thirds of the goose.

Pour appropriate amount of barbecued pork sauce, mix well, cover and cook for 40 minutes on medium heat. In the meantime, we can look at the time. Cook the goose intestines and foie gras in the middle. Finally, the chopsticks were inserted into the goose meat for pre-test. Soft and easy to insert, it will be cooked thoroughly. Finally, add salt to taste and take out the pot.

skill

Cooked geese must be dried and cooled in a dry plate before they can be cut with a kitchen knife, otherwise a lot of gravy will be spilled when cutting, which is very dirty! 2. Put the cut goose on the plate, boil the gravy on the stove, and then pour it on the goose to eat the delicious Taishan Wuwei goose!