1 net goose.

Appropriate amount of onion, garlic and ginger

Half a bowl of rice wine

2 tablespoons of seafood sauce, mushroom sauce and peanut butter.

Appropriate amount of boiling water, salt, pepper and sugar.

Half a dried tangerine peel

Braised goose in sauce?

Slice ginger, remove the head and tail of onion, and peel garlic for later use.

Guange chopped off her feet and neck, and dried the water for later use. Because the goose is too big to fit in the pot, if there is a pot to hold the goose, you don't have to chop it.

Put ginger slices and garlic in a hot pot, then fry the goose in the pot together, sprinkle rice wine from time to time, and fry the goose on both sides until golden brown. You don't need to oil this step, the goose will have oil.

When the goose is golden on both sides, put down the water (the water must be boiled), then put in all the ingredients, put the ginger, garlic and onion that have just burst into the belly of the goose, cover the fire and roll. After 20 minutes, turn to medium heat. In the process of tumbling, turn the sides over from time to time until the chopsticks are inserted into the goose's body. If there is too much juice, fire, open the lid and roll it again to dry the juice.

Turn off the fire when the goose is ripe, and don't open the lid at once. Wait for the goose to stew in the pot 15 minutes before serving, and then put the dried pieces in the sauce.

skill

If there is a lot of oil when the goose is fried, pour out the oil, and be sure to use freshly boiled water when releasing water. Use a piece of sugar to put sugar, so that the goose juice will be effective and thick enough.