Hakka braised goose: Ingredients: One goose, four tablespoons of Zhuhou sauce, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, about the size of rock sugar chestnut, about one-third of minced ginger and garlic, a whole minced garlic

Garlic, four tablespoons of peanut oil, 1 liter of boiling water Steps: 1. Heat oil in a pot, add minced garlic and ginger and sauté over low heat until fragrant.

2. Continue to add salt, light soy sauce, and Zhuhou sauce over low heat. 3. Put the goose into the pot and fry while turning it. Let the oil come out of the goose and the whole goose is covered with seasonings. Don’t worry about burning. Just keep the heat on medium to low. 4.

Add the head, feet and neck of the goose, pour in boiled water, cover and cook over medium heat until chopsticks can be easily inserted into the goose legs. Turn the goose intermittently 5. Reduce the sauce over high heat until it thickens. Reduce the heat to low and scoop up the juice.

For about a bowl, pick up 6 pieces of the goose head, feet, etc., continue to heat over low heat while turning the goose, so that it is covered with juice, until the juice in the pot is dry. You can cut it into pieces and pour the juice on it or eat it with the sauce.

Goose is a famous delicacy in the Chaoshan area. Many articles introducing braised goose say: its meat is plump, fragrant and delicious, fat but not greasy.

The braised goose in Chaoshan has a long history. It is said that it is related to the famous dish "stuffed goose" in the Tang and Song Dynasties, and even has the same "ancestor".

Both are cooked using a lot of ingredients, but the ingredients used are a little different and the preparation is also different.

Of course, region, climate, and taste are all factors that influence changes in dishes.

It is recorded in Chaozhou history books that there was already braised goose when Han Yu came. Han Yu discovered that spices were already used in Chaozhou at that time. What he was talking about was braised goose.