Wings and Wings
By VicentaLakin
Gooses, in relative terms, may eat more in the South. Especially in Guangdong, chickens and geese must be the food for the holidays. When I was little, my favorite was my mom's goose. For the first time, forgive me。
Recipe Recommendations
- goose Chi of 4
- goose web of 4
- salty and fresh
- cook
- half an hour
- simple
Steps for Wings and Wings
1
Buying goose wings, washing goose palms。
2
Add a few old pickles. It'll just take a second。
3
You can have ginger, onions, acid while making goose wings. Onion slices, lengths according to personal preferences; garlic on, ginger slices, I'm lazy, I just wash my skin and not peel it。
4
If you want to blow up a little more oil, I don't have much。
5
Put on ginger and garlic。
6
And then there's the goose-splash. Just blow it up。
7
Feels like it's almost on it. I don't really know how to say it. And then I'm gonna pull out all the wings, either the extra oil or not。
8
Then it's cooked. A goose is usually cooked with three bowls of water, two bowls of soy sauce and half a bowl of rice wine. I used two bowls of water, half a bowl of soy sauce, one third of rice wine. The bowl is the bowl for meals。
9
It's boiled, turned, covered for half an hour. We're going to flip。
10
If there's a lot of juice in the back, it's a big fire, probably half a bowl left, and you can pull out the plate, try a little bit of salt if you eat it salty, and a little more powder. Cook。
11
Add the onions and flip it。
12
It's going to rain on the goose's palm! It's going to be dinner。