A red swan stew
By VicentaLakin
Buying a stupid goose from the country and making it fresh. In the farmyard, the goose is cooked with oil and red sauce, which is good with iron and wood. Now that most of the buildings use stainless steel pots, and there's so few people willing to cook geese at home, today I'm exploring a new way to cook geese with buttercup and red wine
Recipe Recommendations
- big goose in 1
- Butter hot pot spicy sauce 50g
- red wine 100ml
- ginger 4 pieces
- green onions 2 pieces
- cinnamon 2 blocks
- octagonal 6pcs
- pepper 1 handful
- geranyl 6 tablets
- cumin 1 handful
- edible oil 100g
- Yellow rock sugar 10g
- salt 2 tablespoons
- white pepper 1 scoop
- soy sauce 3 scoops
- soy sauce 2 tablespoons
- salty and fresh
- stewed
- several hours
- senior
Steps for A red swan stew
1
Prepare food。
2
Goose cut。
3
Bleeding for an hour。
4
Clean up the dry water。
5
The frying pans are oiled with ginger onions and a small flaming flaming flamingo, and the goose gravy is less fat than the usual cooking。
6
The spices were blown out and poured into the pressure pan。
7
The rest of the oil is filled with spicy casserole。
8
Fire to oil and red。
9
Joining a goose stubble with fried goose will be more stale than a roasted goose meat。
10
I'm going to flip over and get the goose gravy evenly covered with sauce。
11
Add raw and old color。
12
There's no goose in the water. It's burning。
13
Add yellow sugar。
14
Add white pepper。
15
Add salt。
16
When you open the pot, you pour it into the high-pressure pan, you add wine, and you cook it for 20 minutes。
17
Spill the onions out of the pot。
18
The finished chart。