Braised Five Spice Goose

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I went to the vegetable market for a day and saw chilled geese for sale. The white and plump looks good. The key is 25. It’s cheap. I regretted it when I bought it. It’s really a fat goose. I threw a lot. I bought it. At that time, the boss cared that he could only braise it, and other methods were not appropriate, which seems to be the case now. The prepared goose meat, classmate Geng especially liked, said it was his second favorite dish after eel. "

Ingredients

1/2 Goose
3 Star Anise
1 piece Ginger

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Some Shallot

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1 tablespoon Soy Sauce

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Some Sugar

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Some Cooking Wine

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1 Dried Chili
1 tablespoon Seafood Sauce

Braised Five Spice Goose

1. Prepared ingredients.

2. Chop small pieces of goose, add green onions and ginger to boil water.

3. Then wash the blood foam on the surface with warm water, cut the green onion into sections, and slice the ginger for later use.

4. Heat the pan with cold oil, stir-fry the chives, ginger, star anise, and dried chillies over low heat.

5. Add the goose meat and stir fry for a few minutes.

6. When the surface of the goose is slightly yellowed and the goose skin is oily, add dark soy sauce, hoisin sauce, and cooking wine.

7. Stir fry and color.

8. Add the right amount of hot water to boil.

9. Change to low heat and simmer, add sugar, light soy sauce and then high heat to collect juice.

10. Just wait for the soup to thicken.

Tips:
1. No need to add salt
2. If you like spicy food, you can add more chili.

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