Ingredients

Ingredients: 1 goose (about 3g). Seasoning: 15g of Shajiang Soy Sauce (divided into two dishes), 5 fragrant leaves, 2 crushed Amomum tsao-ko, 1 Shajiang, 1 ginger and 2 shallots.

Practice

(1) Remove the oil, lungs and throat from the goose, put it in a warm water basin, scrape the fur and rinse it repeatedly.

(2) put water in the pot and bring it to a boil, then put the goose in it and take it out, and drain the water.

(3) Put the goose, medicinal materials and spices in a clear water pot, cook for 4 minutes with slow fire until the goose is cooked, take it out, let it cool, cut it into pieces and dish it. Dip in Shajiang soy sauce when eating.

efficacy

this dish has the effects of nourishing yin and tonifying deficiency, regulating stomach to quench thirst, strengthening spleen and strengthening strength.

Tips (

1) If you want to know whether the goose is cooked, you can insert a bamboo stick into the goose cavity and cook it without blood flowing out.

2) White-cut Shajiang soybean oil is rich in Zhanjiang characteristics,

3) Goose is the fattest after Chongyang, and it is most suitable to choose about 3 grams of goose for white-cut goose; .