Chop the goose into pieces and set aside
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Prepare the ingredients. Slap the white part of the garlic cloves with a knife, cut them into pieces and put them in one bowl with the ginger slices, and cut the green part into pieces and put them in another bowl for spare (I forgot to put them together for the picture)
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Pour the red fermented bean curd, soy sauce, soy sauce, and marinated soy sauce into a bowl, and press the red fermented bean curd, soy sauce and marinated soy sauce into the bowl with a Spoon and crush the red curd
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Add a bowl of water and mix all the seasonings well
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Heat the wok and add oil, add the garlic and ginger slices, and stir-fry them to get the flavor
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Add the soy sauce
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Put the soy sauce into the bowl and stir-fry it.
Add the goose and stir-fry for about a minute, add half a bowl of boiling water, stir-fry a few more times, cover the pot and simmer.
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Simmering process should be stirred a few times from time to time, so that the goose meat evenly flavored
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Simmering for 10 to 20 minutes, add the garlic cloves and stir fry evenly
(Some cooks ask ten minutes can be cooked?). In fact, the cooking time depends on the degree of tenderness of their own goose, the old goose cooking time to be a little longer, our family goose is usually the first goose cooked to 78 maturity before chopping pieces of simmering, so ten minutes can be cooked)
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covered with a lid on the pot to simmer for one minute to try the flavor, not enough if you add a little salt
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The delicious stewed goose is out of the pot, have you drooled?
Tips
1. It's best to boil the goose before chopping it into pieces, so as to remove the fishy flavor, and it's not so greasy.
2. I cook the goose is home-reared, raised for a long time, so the simmering time is longer, if you buy a tender goose, the simmering time can be shortened.