Chongqing Red Boose
By VicentaLakin
The red goose is a traditional Chinese specialty, characterized by its fineness and softness, its spicy taste, its fatness and its beauty。
Recipe Recommendations
- goose in 1
- ginger slices 50g
- garlic 10 teeth
- Pi County Douban 3 spoons
- dried hot pepper of 10
- dry pepper 10g
- green onions in 1
- cooking wine 1 scoop
- liquor 2 spoons
- white sugar 3 spoons
- chicken essence 2 spoons
- MSG 2 spoons
- rapeseed oil 2 tablespoons
- lard 20g
- soy sauce appropriate amount
- soy sauce 2 spoons
- shallots appropriate amount
- medium spice
- burn
- half an hour
- simple
Steps for Chongqing Red Boose
1
Goose slices are boiled in the pot and blood is removed。
2
Boil back up。
3
Get your ginger and garlic ready。
4
Vegetable oil and pig oil are 80% hot, added to dried peppers and dried peppers and added to the soybean petals, ginger chips and garlic。
5
Falling into goose meat, two minutes of raw smoke, white wine and sugar。
6
Add onions of wine, onions and appropriate quantities of water, add old colours and boil for 15 minutes with high pressure pans。
7
Pick up the pan and throw flowers。Chongqing Red Boose Make Tips
They can also be combined with mushrooms or taro。