Scorch Goose
By VicentaLakin
It's fragrance, soft and soft tastes, sweet, soft, saliva, fragrance, fragrance, fragrance of goose, and the corset of goose and tara, each of which can be said to have a very rich taste and a very sweet taste。
Recipe Recommendations
- salty and fresh
- braised
- an hour
- senior
Steps for Scorch Goose
1
Preparation material: Half a goose (1,000 g), cut the goose, half a potato, cut the skin, and slice the garlic。
2
Hot oil in a frying pan, and two tarts to the yellow。
3
We'll pick up the roasted potatoes。
4
Use the rest of the oil and garlic in the pot and get ready for use。
5
Crackers of ginger, garlic and beans。
6
Put it in pole sauce and ice cream。
7
In the frying pan, the pole sauce and the ice cream are turned and the ice cream melts。
8
Put it in goose meat, flip it。
9
Put the goose on top and add rice wine。
10
Joining the no-goose water, burning and turning the little fire for 15 minutes。
11
Add tacos, flat-fried, and put a lid on them to make the tacos soft。
12
With garlic, garlic can improve the taste of goose。Scorch Goose Make Tips
1. The purpose of pan-frying the taro is to ensure the taro maintains its shape during the braising process.
2. Chu Hou sauce is made from ingredients such as soybean paste, soy sauce, sugar, garlic cloves, and cooking oil. Some consider it a Cantonese-style sweet bean sauce suitable for cooking distinctively flavored chicken, goose, and duck, and for braising various meats.