Wubei goose
By ErlingSwift
Five cups of goose (Last time I made a cranberry goose, many of my friends wanted to learn to make it, but they were afraid of not being able to buy cranberry sauce. Hehe, in order to make it easy for everyone, I specially chose ordinary ingredients, which are all commonly used, so that anyone can make it, and good things should be shared by everyone to have a taste)
Recipe Recommendations
- goose half a
- oyster sauce a tablespoon
- Jiang a
- salt a teaspoon
- soy sauce a cup
- brown sugar a cup
- vinegar a cup
- rice wine a cup
- soy sauce a cup
- sour and salty
- braised
- three-quarters of an hour
- ordinary
Steps for Wubei goose
1
Wash the geese and drain them with water for later use. (Those who like palm wings can buy more and stew them together)
2
The sauces I use are all ordinary. The measuring cup is the one that holds ginger, and each cup is exactly 7.5 tablespoons (I don't need to measure it myself. I like it based on my feeling and it tastes just right). The yellow sugar should be almost in one piece. At the beginning, you can go down in small pieces, test the taste and adjust it.
3
Saute the goose with a little oil in the pan and fragrant (the meat of the whole goose will be smooth and tender, which is much better than chopping it and braising it in pieces. It is recommended to only braise it)
4
When frying the goose until it is golden on both sides, add appropriate amount of water (just half of the goose).
5
Add five cups of ingredients (vinegar can be added when the soup is halfway settled), 1 teaspoon of salt, oyster sauce, and ginger slices boil over high heat and turn to medium heat.
6
Boil for 40 minutes over medium heat (this time is just right, the meat is smooth and tender, and the meat has just left the bones, so the taste is very good). Just poke it with chopsticks and it can be easily poked in. This step can adjust the taste (note that the more the juice dries, the stronger the taste, so it is only accurate to test the taste when the juice is almost received).
7
Pick up the goose, drain the juice, place it on a plate and leave it to cool.
8
The cooled geese can be cut into pieces and put on plates. (If you are not afraid of the heat, you can get it while it is hot)
9
Serve the goose juice in a separate bowl.
10
Drizzle it on the chopped goose (let it cool, you can bite it in the microwave), and the fragrant five-cup goose is ready and ready to eat. My husband eats it one and cries happiness!