raw materials:

goose salt cooking wine, chicken essence soy sauce, white sugar, pepper and pepper aniseed

practice:

1. Heat oil, onion, ginger and garlic until fragrant, add pepper, aniseed and a few red peppers and stir-fry until fragrant.

2。 Pour in the goose pieces and stir fry. You can blanch the goose pieces in advance, then take them out and stir fry.

3。 Stir-fry with soy sauce, stir-fry with rock sugar until the goose pieces are colored.

4。 Add water, turn to a casserole or pressure cooker and stew until cooked, or stew directly in an iron pot. Add seasoning before cooking.

red roast goose

raw materials:

6g of light goose.

seasoning:

soy sauce, cooking wine, sugar, refined salt, monosodium glutamate, sesame oil, onion, ginger, orange peel and star anise.

practice:

(1) gut the goose, clean it, cut it into small squares with a knife, put water in a wok to boil, boil the goose pieces in the wok, skim off the floating foam, and take it out and wash it.

(2) After the wok is heated with oil, the onion, ginger, orange peel and star anise are first put into the wok, and then the goose pieces are stir-fried for several times, then the cooking wine, soy sauce, white sugar, monosodium glutamate and refined salt are added, and after stewing thoroughly on low fire, the water is drained on high fire, and sesame oil is poured on the wok, and then the goose pieces are taken out of the wok and put on a plate.

characteristics:

it is brownish red, salty and slightly sweet.