Suanmei goose
By EmieCronin
Ingredients: salt,soy sauce,Jiang,soy sauce,oyster sauce,goose,cranberry sauce,brown sugar
Recipe Recommendations
- goose half a
- Jiang second block
- cranberry sauce 3 tablespoons
- soy sauce 3 tablespoons
- soy sauce 5 tablespoons
- brown sugar semi-small piece
- oyster sauce 1 tablespoon
- salt 1 teaspoon
- sour and salty
- braised
- three-quarters of an hour
- ordinary
Steps for Suanmei goose
1
Wash the geese and drain them for later use.
2
Raise the oil pan and fry the ginger and goose to fragrant fragrance. (Just apply a little oil)
3
Fry on high heat until both sides are golden yellow. At this time, a lot of goose oil will drip out, so you can throw away some.
4
Add appropriate amount of water, not more than 2/3 of the goose. Add soy sauce, light soy sauce, oyster sauce, salt, yellow sugar, and sour plum sauce to taste. Bring to the boil over high heat and simmer for about 40 minutes.
5
During the braising process, turn the goose over so that it can taste evenly
6
When braising until the goose is cooked (chopsticks can be easily passed through), collect the juice on high heat. Try the taste and make appropriate seasoning. Remove the goose and drain the juice, and remove the juice for use.
7
After the goose has cooled a little, cut it into pieces and place it on a plate. Just pour the juice on it. (When it cools, you can heat it in the microwave for one minute)Suanmei goose Make Tips
1. Braise the goose whole before chopping it into pieces to retain the texture of the meat.
2. It is best to use brown sugar, as it has detoxifying properties.
3. Season moderately at the beginning, and adjust the seasoning again just before serving.