Crispy Goose
by Rui Erniang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Clean the goose meat, slice the ginger, and cut the green onion into sections.
2. Boil the goose meat in boiling water with green onion and ginger wine for 3-5 minutes.
3. Put the goose meat in another pot.
4. Pour the old brine.
5. Add cinnamon, pepper and bay leaves.
6. After the high heat is boiled, simmer for 45 minutes on low heat, and bring it up.
7. Add 1 tablespoon cornstarch to 2 tablespoons water and mix well.
8. Apply on the goose skin and let it sit for 20 minutes to dry slightly
9. Put oil in the pan and heat to 5 layers, add the goose meat and fry on medium heat, with the goose skin facing down, and fry on medium heat for about 10 minutes, until the goose skin is crispy.
10. Sheng Qi. After cooling slightly, cut into pieces and serve on a plate
