Ginger stew goose
By VicentaLakin
The family's own lion-head geese, ten or so, winter and summer, and the ginger stew, and the summer heat and humidity, will make up for the loss of the summer. One average of 1670 pounds, plus two or three pounds of ginger, pellets of ginger, and graft, is split twice each time, so that each summer the ginger eats a lot。
Recipe Recommendations
- goose appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- beer appropriate amount
- garlic cloves appropriate amount
Steps for Ginger stew goose
1
Cut off good goose, boiled water, cut off blood first。
2
Cut the ginger。
3
Goose, rinse, dry。
4
Hot pot oil, ginger blades, and ginger chips will only be able to boil to a microbrush。
5
Cracky ginger chips, go down to goose meat, flat-fried, low-salt。
6
Beer. I put in a can of beer. Two bottles。
7
The eight-point, the guacamole, the fragrance, and the laundromat, and our house will have eight-point lavenders, and we will be there。
8
Scrambling is even, adding a proper amount of raw smoke, which is based on the fine color of the goose, water, ten minutes of fire, a hot pot of fire, and cuisine in the middle, and if the soup is not cooked, then a proper amount of water will have to be added and not burned。
9
It's not too much soup. I'll have two garlic petals when I have to go up。
10
It smells good. It's on。