1.
Goose chopped for spare
2. Prepare the ingredients, pat the white part of the garlic seedling with a knife, put the cut and ginger slices in one bowl, and cut the green part into another bowl for later use (forget to put it together and take a picture)
3. Pour the red fermented bean curd, oil, soy sauce, and Zhu Hou sauce into a bowl, squeeze the red fermented bean curd with a spoon
4. Add a bowl of water to mix all the seasonings evenly
5. After the pan is heated, add oil, add garlic white and ginger slices and stir fry to get a fragrance
6. Add the soy sauce
7. Add the goose meat and stir fry for about a minute, add half a bowl of boiling water, stir fry a few more times, cover the pot and simmer.
8. Stir fry a few times during the braising process to make the goose even tasteful
9. Simmer for 10-20 minutes, add garlic sprouts and stir-fry evenly (Some kitchen friends ask if they can be cooked in ten minutes? Actually, the cooking time depends on the tenderness of their own goose. The geese of geese are usually boiled whole to 78 and then cut into pieces and simmered, so they can be cooked in ten minutes)
10. Cover the pot and simmer for another minute, try the taste, add some salt if it is not enough
11. The delicious braised goose is out of the pot, is it drooling?
Tips:1. It is best to boil the goose meat before cutting it into pieces, so as to remove the fishy smell and not so greasy.
2. The goose I cook is raised by my own house, and it takes a long time to raise it, so the simmering time will be longer. If you buy tender goose, the simmering time can be shortened.
