Goose meat, green bamboo shoots, red pepper, scallions, ginger, cooking oil, soy sauce, cooking wine

Bean paste, refined salt, monosodium glutamate (MSG)

Practice:

1.Goose meat cleaned and cut into chunks; bamboo shoots cut into chunks; scallions, ginger slices;

2.The oil will be heated up, put the bean paste, scallion slices, ginger slices under the pot to stir-fry, and then after the fragrance, put the Goose meat into the slightly fried, cooking wine, soy sauce, add salt, monosodium glutamate and continue to stir-fry;

3. To be meat color, add the right amount of boiling water, boil, turn the fire slowly, when the meat will be cooked into the chili pepper, bamboo shoots, bamboo shoots can be cooked.

Lotus scented wind goose cage

Materials:

Sticky rice, wind goose meat, sweet peas, shrimp, red pepper grain, diced ham, lotus leaf

Seasoning:

Soaking: light soy sauce, lard, butter, salt, monosodium glutamate (MSG), chicken essence, sugar, cornstarch, salad oil, red cherries, cilantro leaf

Methods:

1.Steam the sticky rice in a steamer basket, add lard, butter, soy sauce, monosodium glutamate (MSG), chicken essence, sugar and mix well to be used.

2, the wind goose cut into strips, take a small steamer cage with a pad on the lotus leaf into the steamed glutinous rice, put on the wind goose meat strips, steam with a high fire for 20 minutes out.

3, the net pot on the fire, add water to boil, into the sweet beans, shrimp, red pepper, ham diced boil water for 1 minute out.

4, empty pot of salad oil to 50 percent heat, will boil the raw materials over low heat oil 30 seconds to drain the oil.

5, the net pot on the fire, add 50 grams of water, salt, monosodium glutamate, sugar boiled with cornstarch thin thickening, add slippery oil sweet peas, shrimp, red pepper grains, diced ham, dripping oil poured in the steamed glutinous rice wind goose, the middle of the red cherries, parsley.

White chopped goose meat

Ingredients:

Goose meat, ginger, green onion, rice wine, tangerine sauce, nine layers of minced tartar, minced red chili, soy sauce, wine

Methods:

1. Ginger with a cleaver to pat loose, green onion cut long pieces of spare.

2. Pluck the fine hairs from the surface of the goose, then wash the inside and set aside.

3. In a pot, add the goose, water and wine, submerging the goose meat by about 5 centimeters, and add the wine according to your preference.

4. Add the ingredients from recipe 1, bring to a boil over high heat, reduce heat to low, cover and simmer for about 1 hour, then remove the goose and cover with a clean, damp cloth to prevent the surface of the goose from drying out. When the goose is cool, slice and plate.

5. Mix seasoning 2 evenly for the nine layer tower dipping sauce, and take a plate and pour in orange sauce, eat the meat can be dipped in orange sauce or nine layer tower sauce are.