Braised Goose with Taro
1.
Preparation materials: half a goose (1000 g), cut the goose into pieces, half a taro, peel and cut into pieces, and cut garlic into sections.
2.
Heat the oil in a wok and fry the taro on both sides until golden.
3.
Scoop up the fried taro and set aside.
4.
Use the remaining oil in the pan to fry the garlic fragrant, set it aside.
5.
Stir ginger, garlic and tempeh in a wok.
6.
Add the Zhu Hou sauce and rock sugar.
7.
Stir-fry the Zhu Hou sauce and rock sugar in a wok, and fry the rock sugar to melt.
8.
Add the goose and stir fry.
9.
Fry the goose meat until it is colored, and add the rice wine.
10.
Add boiled water without goose meat, bring to a boil, turn to low heat and simmer for 15 minutes.
11.
Add the taro cubes, stir-fry evenly, cover the lid and simmer the taro softly.
12.
Add garlic and stir fry, garlic can enhance the aroma of goose meat.
Tips:
1. The purpose of frying taro is to keep the shape of the taro during the braising process.
2. Zhuhou sauce is refined with soybean paste, soy sauce, sugar, garlic meat, cooking oil and other raw materials. Some people think Zhuhou sauce is a sweet noodle sauce with a Cantonese flavor, suitable for cooking chicken, goose, duck with unique flavor, and can be braised. System of all kinds of meat.
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