Potato-head goose
By VicentaLakin
Recipe Recommendations
- goose 1/4
- betel nut Taro 500G
- onion appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty fragrance
- burn
- an hour
- ordinary
Steps for Potato-head goose
1
Goose first。
2
Cut it out with scissors。
3
Scavengers are good。
4
Potato to the skin cut。
5
Goose is put in a pressure pan for about 12 minutes。
6
Hot boiler, pour oil, fry the tart, pop out. It doesn't burn like this. Blast better。
7
Crushed goose out, soup spare。
8
Hot pan, oil, onions of garlic and chili, fried incense。
9
Fall into goose meat, fire for a minute。
10
It's old and raw。
11
Pour into a high-pressure pan of goose soup, burn the fire and turn it on。
12
Put it in the tart, put a lid on it and light fire for about 10 minutes。
13
Salted and chickened, evened and dryed by fire。
14
Out of the pot。