Ingredients list 300g goose meat 2 garlic sprouts 15g ginger 1 onion 1 coriander 2 red peppers 2 drunk goose sauce 8g white sugar a little cooking wine 12ml salt 5g white wine 6ml tips 1. Go to the supermarket or market to buy a fresh prepared goose. When you get home, wash it and chop it into pieces with a knife. Add some sugar, salt, onion slices, cooking wine, ginger slices, coriander, etc. and marinate for a while.

2. After marinating the goose meat for ten minutes, light the gas hood and put on the wok. Put some peanut oil in the pot, wait until the oil is hot, put the marinated goose meat into the oil, stir-fry, remove and drain the oil.

3. Pour out some excess oil in the pot, leaving a little base oil. Pour in the prepared ginger slices and garlic and stir-fry until fragrant, add the drunk goose sauce for seasoning, and finally add the goose meat and stir-fry.

4. After stir-frying the goose meat for a few minutes, add cooking wine to remove the fishy smell, then add white wine. When smoke comes out from the side of the pot, use a lighter to light the fire, then cover the lid and simmer.

5. After the flame goes out, the goose meat is ready. Uncover the pot and add salt and a little sugar to season. Finally, garnish with chopped garlic sprouts and red pepper flakes.

This is a very famous dish in Shunde, Guangdong. Almost everyone who has been to Guangdong has heard of this dish. Shunde Drunken Goose is simple to make and delicious. Today I will share with you a famous Cantonese dish

Ingredients: half goose, ginger, 4 garlic sprouts, garlic, 1 slice of tangerine peel, Zhuhou sauce, 1 bottle of rice wine, rock sugar, oyster sauce, light soy sauce, 1 onion each, salt, peanut oil, 300 grams of winter melon

Method:

1. Slice the ginger, cut the garlic in half, cut the garlic sprouts into sections with a diagonal knife, cut the onion into cubes, and do not peel the winter melon. Clean and cut into pieces

2. Clean the goose and chop into small pieces

3. Adjust the sauce: put two spoons of light soy sauce, oyster sauce and three spoons of Zhuhou sauce into a bowl Stir evenly

4. Heat an appropriate amount of oil in a pot until it is 70% hot. Put the goose meat into the pot and sauté until fragrant and release the water. When the goose meat turns yellow, take it out

5. Heat an appropriate amount of oil in the pot. Add ginger and garlic and sauté until fragrant, then add onion and sauté until fragrant

6. Add goose meat and stir-fry until fragrant, then add sauce and half a bottle of rice wine. During this process, stir-fry quickly until the aroma of the rice wine evaporates

7. Add broth or water just enough to cover the goose meat, add 5 pieces of rock sugar, and stir-fry the tangerine peel evenly. Cover the pot and simmer over medium heat for about 30 minutes

8. After 30 minutes, add the winter melon and garlic sprouts, add salt to adjust the taste, and continue to simmer for five to ten minutes. Then use high heat to collect the juice