Braised Goose with Sour Bamboo Shoots, Southern Male Goose King, Drunken Goose

Name: Braised Goose with Sour Bamboo Shoots, Southern Male Goose King, Drunken Goose
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Goose; 10g Dried millet pepper; 5 pieces Garlic sprouts; 100g ginger; 2 pcs Tsaoko; 60ml Soy sauce; 3 bottles beer; 4 pieces Sour Bamboo Shoot; 10g Fresh millet pepper; 5g Cinnamon; 5g star anise; 30ml Oyster sauce; 3 tablespoons salt

by Chenchen is a girl

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Goose King, also known as Braised Goose with Sour Bamboo Shoots and Beer Goose, is a special delicacy from Nanxiong in the mountainous area of northern Guangdong. It is a unique Hakka cuisine. Sour bamboo shoots are a delicate ingredient that tastes like durian, especially for those who like People who love and dislike hate this smell especially. Braised goose with sour bamboo shoots can remove fishy and greasy, and the goose meat is tender and soft. It is a good dish for nourishing yin in autumn and winter. This king goose is sour, spicy, fresh, and fragrant. It is the number one main dish for inviting guests. After learning it, it can be your own specialty. "

Braised Goose with Sour Bamboo Shoots, Southern Male Goose King, Drunken Goose

1. Ingredients preparation: cut the sour bamboo shoots into thin slices, wash the ginger and smash into pieces, and cut the fresh millet pepper into two pieces. If you have the conditions, you can buy whole live geese in the market to cook them. If you can’t buy them, it’s also delicious to cook them with duck.

Braised Goose with Sour Bamboo Shoots, Southern Male Goose King, Drunken Goose recipe

2. 2. Pour the cut goose meat into the pan and fry to dry the water.

3. After frying the water, it will stick to the pan, but don't rush out of the pan.

4. Until all the fat on the goose skin is fry out, fry until the pan is not sticky and the goose meat is golden.

5. Put the cut sour bamboo shoots, spices, and peppers into the pot, add a little cooking oil and continue to stir fry.

6. After smelling the aroma, add soy sauce and salt to stir-fry twice and then pour the beer. The beer can submerge the goose meat (because I cook a whole goose, the portion is large, so I used three bottles of beer),

7. Add garlic sprouts and simmer together.

8. After simmering on medium-high heat for 5 minutes, turn to low-medium heat and simmer until there is only a little soup left. The whole process takes about 30-50 minutes.

9. 5. After simmering to taste, add oyster sauce for coloring and freshness, and set out.

Tips:
1. The goose meat will stick to the pan after the water is dry. Don't leave the pan right away. Continue to stir fry until the fat of the goose meat is fried out.
2. Sour bamboo shoots are a kind of universal ingredient unique to Hakka, and may not be available in the market. Without sour bamboo shoots, a unique flavor will be missing, but it is also delicious without sour bamboo shoots.