Braised Goose with Soy Sauce

Braised Goose with Soy Sauce

1. The older and spicy goose is about 7~8 catties after being cleaned.

2. Because it’s too big, it’s not easy to put in the pot, so the head, feet, wings and legs are all stuck

3. Put more oil in the pan, heat up, put the whole goose in it, fry up and down, and fry until it is slightly browned, and then put it on the plate.

4. Then put the head, neck, wings, legs, liver and kidney into the pan, and fry it until it is browned.

5. Pour out the remaining oil in the pot, clean the pot, add the oil again, put the garlic granules, garlic stems and ginger slices in and fry them until fragrant, put the whole goose in, and place them next to the head and neck.

6. Pour in a large bowl of light soy sauce about 350~400 grams, a large bowl of rice wine about 350~400 grams, and 80 grams of sweet wine

7. After it is boiled, turn down the heat and cover the lid and simmer slowly. There is no need to put water here! No need to release water! No need to release water! Say the important thing three times!

8. Stir a few more times in the middle, as the cooking time increases, the goose will release excess water, the meat will be firmer, and the color will become more and more beautiful.

9. I even forgot to take photos of the process when I was in a hurry. It was about 40~60 minutes of simmering. The time for tender goose was shorter. Today, this goose has been simmered for 60 minutes, and chopsticks can be easily inserted into the breast meat. Big fire harvest juice

10. Good color and fragrance, don’t want the fragrance

11. Friends toast and swig

12. Continued Cup

13. Operation CD, a 9-pound goose has finished eating