Braised Wild Goose
by lirourouchihuo
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare a wild goose, remove its fur, remove its internal organs, set it on fire, and wash it off.
2. Then we cruelly divided it up and unloaded a lot of pieces...what a bloody scene...
3. Continue to smash the corpse and cut it into three or four centimeters in size
4. Add water, make a copy of the fire, remove the blood
5. The wild goose is very fat. You don’t need to add oil. Just put the oil in its belly into the pan and fry. After the oil is out, add the fat part in turn. After the aroma comes out, put all the geese in, put in the chili, fry for a while, pour the cooking wine
6. Put a little bit of oil, a little bit, or keep it, low heat, put white sugar, after frothing, add water and bring to a boil on high fire! spare
7. Because of the tight time, I didn't take a good photo. Pour a little vinegar, spray it, and cover the pot immediately!
8. Pour in sugar color! Stir fry~Add a little chili powder~
9. Add star anise and two bay leaves, fry it, add water
10. Let’s simmer on medium heat and gurgle...for half an hour to 40 minutes, I like to eat softer ones, so I simmered for more than an hour
11. It’s beautiful, isn’t it beautiful?
Tips:Pay attention to the heat
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