Seasoning: marinade (monosodium glutamate 10g, Shaoxing Huadiao wine 350g, water 500ml), ginger and garlic 70g each, goose sauce 10g, Guangdong rice wine 50g, beer 640ml and Erguotou 250g.

Special drunken goose sauce

Take Dingfengnan milk 175g, bamboo sauce 150g, peanut butter 75g, seafood sauce 120g, white pepper 30g, pepper powder 20g and spiced powder 10g, and mix them evenly.

Production method:

(1) Wash the black and brown goose, cook it in boiling water, scoop it up and let it cool, wipe it evenly with 5 grams of salt (don't overdo it), chop it up and put it in the pot.

(2) Soak the whole goose with curing material and put it in the refrigerator for more than 24 hours.

(3) Heat the pan: add 100g soybean oil, when the pan is heated to 50%, add ginger and garlic to stir fry until fragrant, then add goose meat to stir fry thoroughly, add flame goose sauce to stir fry, pour Guangdong rice wine into the dried goose, stir fry for 2 -3 minutes, and then pour beer.

note:

1. To cook this dish, it must be a dark brown goose, because the meat of this goose is tender and the meat of other geese is old, which is not suitable for this dish.

Before cooking this dish, I usually use special rice wine or highly blended white wine. Now use beer with Erguotou.

The practice of self-made version

Composition:

Half a goose, green garlic, celery, single garlic, red onion, ginger, aniseed, star anise, clove, cinnamon, fragrant leaves, ginger, red fermented bean curd, rock sugar.

Exercise:

Slice the goose into mahjong tiles, ginger, garlic and onion, coriander and green garlic.

Heat the pot and fry the goose in the pot, which will not only remove the fishy smell of the goose, but also lock its umami flavor and moisture.

Stir-fry goose until golden on both sides, take it out for later use, pour in ginger, onion, onion and garlic, and stir-fry with goose oil 1 min.

Then add 5 star anise, 5 fragrant leaves, 5 galangal, 1 cinnamon and 5 cloves, which are small and fragrant.

When the fragrance of spices comes out, pour in goose and stir-fry over medium heat, then add 4 pieces of red fermented bean curd, 4 tablespoons of soy sauce and 5 crystal sugar to refresh and season.

Stir well, then pour in 1/3 Guilin Sanhua wine.

Pour some wine into the spoon and light it with a lighter. This step must be careful.

Sprinkle the wine on the spoon on the lid, and the Huasan wine in the pot will ignite. Cover the pot and stew for 5 minutes.

After 5 minutes, open the lid, stir-fry the green garlic and coriander evenly, and collect the juice over high fire. This drunken goose, which is on fire all over the country, is ready.