Ingredients for Drunken Goose

Half a goose, about 3 pounds of ginger, 5 slices of rice wine (Shunde red rice wine), 1/3 bottle of rock sugar, 4 pieces of garlic, 8 pieces of sand ginger, 1 star anise, 3 pieces of cinnamon, 1 pieces of Zhuhou sauce, 3 tablespoons of large pieces of fermented bean curd, 4 pieces of parsley 3 stalks of green garlic, 2 stalks of dark soy sauce, 1 spoons of cucumber (put them in if you like them), 3 small onions, 3 fresh chilli padi (dried chillies are also acceptable), 4 pcs, if you don’t like spicy food, leave it out.

How to make drunk goose

Wash the goose meat and cut it into pieces, heat the pan and stir-fry to remove the water from the goose. Stir-fry until the water dries up. Use a large basin to scoop out the goose fat. Add a spoonful of Zhuhou sauce and two pieces of fermented bean curd (you can add some fermented bean curd juice), stir and marinate for fifteen minutes.

While waiting for the goose meat to marinate, prepare ginger, garlic, small onions, green garlic, celery, etc.

Heat a pan with a little oil (a small amount), add star anise, cinnamon, bay leaves, ginger, garlic, small onion, and chili padi and stir-fry together. When fragrant, add the marinated goose meat and stir-fry for a while, then use a small amount of stir-fry. In a bowl, mix the Zhuhou sauce, bean curd and dark soy sauce together, then pour it into the pot and stir-fry evenly. Finally, add rock sugar to make it fresh.

Stir fry evenly, then increase the heat to medium and add rice wine. I usually cover the goose meat. Cover the pot, pour some more wine along the lid, and light the fire (I use a paper towel to light it). The fire will naturally go out after the alcohol in the pot has evaporated. (Be sure to pay attention to safety in this step, especially the range hood, and pay attention to whether the flames will jump upwards) When you reach this step, you can smell the fragrance upstairs.

Simmer slowly over low heat. When the juice is almost dry, add celery, green garlic and cucumber. Finally, add a little salt and stir-fry for a while before serving. My husband likes to eat relatively rotten meat. In this step, I poured the goose meat into the electric pressure cooker and pressed it for 20 minutes, then returned it to the pot to collect the juice, and added the side dishes before serving. This can be chosen according to personal preference.