Garlic, ginger, red onion, and Yangjiang black beans are put into a pot and exploded. Add the goose to the pot and stir with the ingredients. Put down the old soya sauce, Huadiao, rock sugar, columnar sauce, seafood sauce, turn the goose, to the top color. Inject the appropriate amount of water to boil, slow simmering into the goose meat soft, 40 minutes or so to open the high heat to collect the juice that is. Salt 5 grams, eighty grams of sugar, 20 grams of soy sauce, 10 grams of marinated sauce, 10 grams of seafood sauce, 10 grams of soy sauce, two small pieces of fermented bean curd, two small pieces of fermented soybean curd, 3 grams of chicken juice, 10 grams of fish sauce, 1 tael of cooking wine, 20 peppercorns. Two pieces of orange peel, 2 star anise, 3 slices of coriander, 3 grams of cinnamon, 1 tael of raw oil.

First of all, use the cooking wine to marinate the goose for 15 minutes to remove the fishy smell and increase the aroma, and then use the head pump to wipe the goose body to increase the golden color of the goose body and standby. The South milk curd seafood sauce column Hou sauce soy sauce chicken juice soy sauce together beat well into the stewed goose sauce standby. Stir fry the star anise, cinnamon, orange peel and peppercorns until the flavor comes out and set aside. Start a pot of oil, pour in sugar and stir fry the sugar color over low heat, put the goose in so that the surface of the goose is evenly coated with the color of the sugar, put in the ginger, pour water not more than half of the goose, then put in the cooking oil, soy sauce, cooking wine, Chu Hau Sauce, red fermented bean curd, coriander, cinnamon, spices, Pericarp, green onion knots, salt, cover the lid of the pot and cook for 20 minutes, then turn the goose over, pour the sauce on the surface of the goose and cook for 20 minutes more, then turn off the heat and simmer for 15 minutes. When the goose is cool, chop it into pieces and pour the sauce over it.

It is believed that many people like to eat goose meat, goose meat is nutritious and delicious, goose meat practice is also a variety of iron pot stewed goose, Luke goose and so on are very tasty, especially Luke goose flavor mellow, meat flavor, is a colorful and flavorful Cantonese cuisine, loved by everyone, ate Luke goose will fall in love with Luke goose, their own production at home is very simple, the following to share the Guangdong Luke goose authentic practice, net net net net net net net net net net, the goose is very simple, the goose is a good choice. The first thing you need to know is how much sugar and soy sauce to put on a 10-pound goose to make it. A richly scented brook goose is a delicacy longed for by many Cantonese children. Some people also put a little licorice, or fruit peel or something like that, so it's not quite the same thing.