Food goose about 400 grams, tofu skin appropriate, a small amount of ginger, a small amount of dried chili peppers, a small amount of garlic, onion appropriate, a small amount of oil, a small amount of soy sauce, a small amount of sugar, a small amount of rice wine. Method 1, goose cleaning, tofu skin should be soaked in advance. 2, goose chopped pieces, plus wine nickel water, fish up and clean. 3, cool pot with a little oil, under the sliced ginger, garlic, dried chili pepper sauteed flavor. 4, put into the goose burst pot for a while. 5, followed by adjusting the soy sauce, sugar stir fry. 6, add the right amount of water to go to the red hot boil, cover the lid of the fire stewing for 30 minutes (cook to the goose meat crunchy). 7, cook 20min goose, will be Tofu skin put into the again cook 10min. 8, phase cut Dongru, in the goose meat before the burn put into the Dongru fried a little bit on the next.

practice 1. carrots rubbed into shredded, minced meat with salt, soy sauce, soy sauce, rice wine, cold water mixed with a good marinade for a while 2. all the information poured into a container adjusted to the consistency of 3. and then use a spoon one by one, a little bit of family reunion into the cold pan frying.

Instruments: a whole taro, sugar small half a bowl Method: 1, taro peeled, with a pill-making spoon dug out, in the shape of a ball 2, prepare a small half bowl of sugar. (It is best to use white sugar. Mainly because white sugar contains 20% of the converted sugar, and converted sugar can inhibit the sugar paddle boiling process of crystallization) 3, the oil boiled five hot, put into the taro medicine deep-fried to both sides of the golden skin crispy ripe, fish up. 4, fried sugar, it is very important! A small amount of oil in the pot. (Oil, sugar ratio is generally 1:4), the oil is slightly hot that is put into the sugar, the fire 5, with a wooden spatula slowly stir fry to sugar melting, the beginning of the white foam, fry again to foam subside, sugar paddle from thick to thin, the color from white to light yellow to dark yellow, pay attention to do not fry scorched, the period need to constantly stir 6, this time you can under the taro pulling the silk, stirring posture should be light, the action should be fast, to prevent the sugar bonding agglomeration, to prevent the sugar, to prevent the sugar from sticking to the dough. Prevent the sugar thinning bonding agglomeration, the time can not be too long to sugar paddle wrapped evenly raw material surface layer can start the pot.