Half baby goose (about 4 catties), 50g of ginger, 2g of scallion.

Seasoning:

100g canola oil, 1 bottle of beer, 5g white wine, 3 star anise, 4g oyster sauce, 3g shrimp soy sauce, 3g salt, 15g rock sugar, 15g original soy sauce, 10g marinara sauce, 2g white pepper.

Practice:

1. First, take off the goose oil from the slaughtered and cleaned old goose;

2. Then cut the goose into two;

3. Chop the goose into two pieces and put them into a plate for spare;

4. Cut the gizzard into slices and set aside;

5. Cut off the middle of the intestines and tie it into a knot and set aside;

6. Goose liver knife cut into pieces spare;

7. Goose blood knife cut into the appropriate size of the block spare;

8. Ginger knife sliced spare;

9. dish add four spoons of the original soybean sauce;

10. and then add three spoons of the Hou Hou sauce;

11. the following pot ignited the fire and add water, the goose pieces of cold water blanching;

12. At the same time, add a little white wine to remove the fishy;

13. Goose pieces blanched to break the raw after fishing, followed by the goose mixed into the pot for blanching;

14. The following blanched goose pieces and goose mixed wash clean and spare;

15. Pot on the heat, into the appropriate amount of rapeseed oil;

16. Ginger slices into the pan;

16. p>17. Then add 3 star anise and stir-fry with the ginger slices until dry and fragrant;

18. Stir-fry the goose pieces in the pot;

19. Stir-fry the skin of the goose pieces until slightly browned;

20. Add the prepared Original Soya Sauce and Chu Hau Sauce into the pot;

21. Stir-fry the sauces with the goose pieces and stir-fry them well, then add a bottle of beer;

22. Immediately after adding the appropriate amount of boiling water;

23. Next, respectively, mix in the appropriate amount of oyster sauce, shrimp roe soy sauce, salt and rock sugar;

24. Then the goose intestines, foie gras and gizzard into the pot;

25. Cover, turn to medium-low heat and stew for 40 to 50 minutes;

26. Then pick off the ginger slices and star anise without using;

27. Put the goose liver and goose blood into the pot separately;

28. Sprinkle a little white pepper;

29. Cover the pot with a lid and cook for 2 to 3 minutes;

30. Reduce the broth further until it thickens;

31. Remove from the pot and transfer to a pot;

32. Sprinkle a few scallion segments on the pot to add more flavor.

▲Chef's Tip:

1. The so-called old goose, refers to more than a year of growth period, the growth period of less than a year of the goose for the young goose. The geese used in the article are goslings and weigh 8 pounds.

2. Zhuhou sauce is a superior sauce for cooking poultry and meat, and the ingredients used to make Zhuhou sauce include sesame seeds in addition to soybeans, and the addition of sesame seeds makes Zhuhou sauce uniquely mellow in flavor.

3. It is very important to sauté the ginger for at least two minutes.

4. Foie gras and goose blood need to be put in 2 to 3 minutes before the final pan, if put in too early, the taste will become old and not delicious.