Ingredients

Half goose; 1 potato; half green onion; 2 tbsp cooking wine; 1 tsp salt; 3 tbsp light soy sauce; 2 tbsp dark soy sauce

Methods

Cut the goose into cubes of 5-6 cm after washing

Potato: peeled, cleaned, and cut into chunks; green onion and dried chili pepper: cut into pieces and set aside

Please add soybean oil to the frying pan. Cut sections to be used

The frying pan into the soybean oil, the oil boiled into the dry chili peppers and scallion segments fried incense, under the goose meat pieces, stir-fry over medium heat

Added soy sauce, continue to stir-fry, and then add an appropriate amount of water (add water, water over the goose can be)

The soup boiled, add salt to stir, the next into the potato pieces, small fire, slowly rely on the burning of the goose meat to the pot of soup to the pot of soup to boil until half-dry (soup volume of about half a bowl of) water more)

Shut off the fire, served can be

Casserole goose casserole

Ingredients

Goose; green onion; ginger; salt

Practice

Simply simple to me embarrassed to build recipes 。。。。 For a whole goose, the first step begins with breaking it down. Separate off the goose breast and large chunks of meat from the tail, legs, wings, and chop off. If you think it's a lot you can wrap it in plastic bags to separate and freeze. First, take the goose rack goose head these to simmer soup. The fat part does not have to be dealt with, goose oil you all know ~ and there really is not much fat on the goose, the meat is very firm.

Pot of cold water, add the ingredients to be simmered soup, blanch again, mainly to remove the blood, do not do this step can be.

Casserole in the goose rack goose meat and not more than the amount of water in the ingredients, add three or four slices of ginger, three or four sections of white onion. Large fire boil and then turn to small fire slowly simmer for about 3 hours, the longer the simmering time the soup is more dense, and finally will become milky white. Add salt before serving. It really doesn't need any other seasoning.