Hakka braised goose

Hakka braised goose

Introduction:

"Today, my father made his favorite dish - braised goose. There are many ways to cook goose in Guangdong, but few people use Douchi and garlic to stew it. It seems that only Hakka people in Boluo often do this. This is the most popular dish among my relatives and friends, and everyone who has tasted it praises it. Now we teach you how to make it. The materials are very simple: 1 Goose (about 6-7 kg), cut into pieces and set aside: 2 garlic 150 grams, Methods: first, put the goose in the pot with cold water, then rinse it with cold water; pour a little oil into the pot, stir fry the goose; then, mix the garlic, Douchi, salt, and stir them into the pot, stir them together with the goose; stir constantly to prevent the bottom from pasting. About 15 minutes later, the goose has dried, add salt and soy sauce, and then stir well; then add hot water to two thirds of the goose, Cover the pot and simmer for about 10 minutes. Collect the juice and get out of the pot. The Hakka stewed goose, which is not surprising but has a good taste, is on the stage. "

Production steps:

Step 1: first, put the goose into the pot in cold water,

Step 2: rinse with cold water after flying

Step 3: pour a little oil into the pan and stir fry the goose,

Step 4: then, the garlic, Douchi, salt, stir and mix

Step 5: pour into the pan and stir fry with goose

Step 6: constantly stir fry to prevent paste bottom, about 15 minutes later, goose has been dry, appropriate amount of salt, soy sauce, and then stir well

Step 7: then add hot water to two thirds of the goose

Step 8: cover and simmer for about 10 minutes

Step 9: the delicious Hakka stewed goose is on the stage

Materials required:

Goose: one

Garlic: 150g

Douchi: 50g

Salt: right amount

Soy sauce: right amount

Peanut oil: right amount

Note: garlic does not need to be too broken. After stewing, garlic does not have pungent garlic flavor. It's very fragrant. Douchi doesn't need to be too much. This goose uses about two tablespoons of Douchi

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: garlic